2-Ingredient Naan Bread: Quick, Soft, No Yeast

This 2-ingredient naan bread uses only self-rising flour and yogurt, so there’s no yeast, no proofing, and no fuss.

It cooks on the stovetop in a hot skillet, giving you warm, soft flatbreads in about 20 minutes from start to finish.

Why This Naan Stays in the Dinner Rotation

I love a recipe that feels like magic, and this one does. Two supermarket staples turn into something that tastes like it came from a tandoor.

The dough comes together in 5 minutes, and after a quick rest it rolls out with almost no sticking. The naan puffs and chars in the skillet, staying soft inside with those signature golden spots.

They’re sturdy enough to scoop up curry, but tender enough to eat on their own with a smear of butter.

Ingredients

• 1 cup (125 g) self-rising flour: use store-bought self-rising flour; see Variations to make your own.
• 1 cup (240 g) plain whole-milk yogurt: Greek yogurt works best for thickness, but regular plain yogurt is fine too.

Variations / Substitutions

• Make your own self-rising flour: Combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
• Dairy-free: Use a thick plain coconut yogurt; the naan will be slightly less tangy but still soft.
• Garlic butter: Melt 2 tablespoons butter with a minced garlic clove and brush on after cooking.
• Herb add-in: Stir a tablespoon of chopped cilantro or dill into the dough for a burst of green.
• For another fast no-yeast bread, try my 4-Ingredient Beer Bread.

How to Make 2-Ingredient Naan Bread

Step 1: Mix the Dough

In a large bowl, stir together the 1 cup self-rising flour and 1 cup yogurt with a wooden spoon until a shaggy ball forms, about 1 minute. You might need to use your hands toward the end to bring it all together.

The dough will feel sticky and wet before you knead it. That’s normal, so don’t add more flour yet.

Step 2: Knead and Rest the Dough

Scrape the dough onto a lightly floured surface and knead for 2 minutes, adding just enough flour to keep it from sticking. It will become smooth and slightly elastic. Cover with a clean towel and let it rest for 10 minutes.

Resting relaxes the gluten and makes the dough easy to roll without springing back. You can prep your skillet during this time.

Step 3: Roll Out the Rounds

Divide the dough into 4 equal pieces. Roll each into an oval about 6 inches long and 1/8 inch thick. Don’t press too hard. The dough should be thin but not tearing.

The surface should look smooth with a few tiny yogurt specks. Those will help create the bubbly char later.

Step 4: Cook the Naan in a Skillet

Heat a dry cast-iron or heavy skillet over medium-high heat. Once it’s very hot (a drop of water should sizzle and evaporate instantly), lay a rolled naan into the pan. Cook for 1 to 2 minutes, until the bottom is covered in golden-brown spots and large bubbles puff up on the top.

Flip with tongs and cook the second side for another 1 to 2 minutes, pressing gently with a spatula to encourage even charring. The naan should puff slightly and have dark spots in places.

Step 5: Brush with Butter and Serve

Transfer the hot naan to a plate and brush immediately with melted butter or ghee. Repeat with the remaining dough rounds, adjusting the heat if the pan starts to smoke too much.

Stack the naan on top of each other to keep them warm and soft. Serve right away, tearing by hand at the table.

A Few Notes Before You Start

• Use a kitchen scale if you have one; 125 g flour and 240 g yogurt give the most reliable dough.
• Don’t skip the rest; even 10 minutes transforms the dough from sticky to rollable.
• A dry skillet is key. No oil, so the naan chars without frying.
• If your skillet isn’t nonstick, a light rub with a paper towel dipped in oil can prevent sticking without making the naan greasy.
• Leftover naan makes a quick flatbread pizza: top with sauce and cheese and broil until bubbly.

Double the batch for a crowd:

Batch	Self-rising flour	Yogurt	Naans
4 naans	1 cup (125 g)	1 cup (240 g)	4
8 naans	2 cups (250 g)	2 cups (480 g)	8

Storing Leftover Naan

• Refrigerate: Store cooled naan in a sealed bag at room temperature up to 2 days or in the fridge up to 3 days.
• Reheating: Warm naan in a dry skillet over medium heat for 30 seconds per side, or pop it in the toaster.

What Goes Well With This Naan

This naan is the perfect scoop for a weeknight curry like butter chicken or chana masala. It also works alongside a creamy tomato soup, and you can use it to wipe up every last bit of sauce from a spiced lentil dal.

Frequently Asked Questions

Why didn’t my naan puff up?

The skillet wasn’t hot enough, or the dough was rolled too thin. Make sure the pan is very hot before adding the dough, and keep the thickness around 1/8 inch.

Can I make the dough ahead of time?

Yes, wrap the unrolled dough tightly and refrigerate overnight. Bring it to room temperature for 20 minutes before rolling and cooking.

Do I need to use self-rising flour?

Yes, or you can make your own with all-purpose flour, baking powder, and salt. Plain flour alone won’t give you the same light texture.

Can I bake these in the oven instead?

You can, but the texture won’t be the same. Place a baking stone or upside-down sheet pan in a 500°F oven, then slide the naan directly onto it for 2 to 3 minutes per side. They won’t char as deeply.