Description
This easy 2 Ingredient Greek Yogurt Naan requires just self-rising flour and Greek yogurt to make soft, pillowy flatbread in under 30 minutes. No yeast or rising time needed! Perfect for serving with curries, soups, or as a quick homemade bread option for any meal.
Ingredients
Makes 8 naan breads
- 1 ¾ cups self-rising flour (use gluten-free self-rising flour if needed)
- 1 cup Greek yogurt (any variety works—full fat, low-fat, or non-fat)
- ½ teaspoon salt (optional, but helps tone down the tanginess)
- Melted butter or oil for brushing (optional, but highly recommended for that restaurant-style shine and flavor!)
Instructions
In a large bowl, combine the self-rising flour and Greek yogurt (plus salt, if using). Stir with a spoon until it comes together into a rough, shaggy dough. Once it’s mostly combined, use your hands to knead the dough right in the bowl for about 1–2 minutes until it forms a smooth, elastic ball. It should feel soft but not overly sticky. If it’s too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of yogurt.
Lightly flour your work surface (or a large cutting board). Turn out your dough and gently flatten it into a thick circle with your hands. Using a knife or bench scraper, divide the dough into 8 equal pieces—think of cutting a pizza! Roll each piece into a small ball. This keeps things organized and ensures all your naan are roughly the same size.
Take one dough ball and flatten it with your hands or use a rolling pin to roll it out into an oval or rough rectangular shape, about ¼-inch thick. Don’t stress about making them perfect—rustic, irregular shapes are part of the charm! Just make sure they’re thin enough to cook through but thick enough to stay soft and pillowy.
Heat a non-stick skillet or cast iron pan over medium heat. You don’t need any oil or butter in the pan—just get it nice and hot. Place one piece of rolled-out dough into the pan. Cook for about 2–3 minutes, watching for bubbles to form on the surface and the underside to develop golden-brown spots .
Flip and cook the other side for another 1–2 minutes until it’s similarly browned and cooked through. The naan should puff up a bit while cooking, which is exactly what you want!
As soon as you remove the naan from the pan, brush the top generously with melted butter or a drizzle of olive oil. This adds flavor, keeps the naan soft, and gives it that gorgeous shine. If you want to get fancy, mix minced garlic or chopped fresh herbs into your butter before brushing!
Continue cooking the remaining naan pieces, stacking them on a plate and covering with a clean kitchen towel to keep them warm and soft while you finish the batch.
Notes
- se a hot pan: Your pan needs to be properly heated before you start cooking. Too cool, and your naan will be tough and dense. You want those beautiful char marks!
- Don’t overcrowd: Cook one naan at a time so you can watch it carefully and get the best browning.
- Flour your surface generously: This dough can be a bit tacky. Keep extra flour nearby for dusting as you roll.
- Press down gently while cooking: If your naan isn’t puffing up, use a spatula to press down gently on any large bubbles—this helps create more steam pockets.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Stovetop/Pan-Fried
- Cuisine: Mediterranean