Ever wanted to enjoy restaurant-quality naan bread in the comfort of your own home? Say no more! We have a simple 2 ingredient naan bread recipe that will make you a master naan maker in no time. We’re here to guide you through this straightforward recipe, packed with useful tips and tricks, that requires no advanced cooking skills.
If you're a fan of Indian cuisine, you might want to check out my other posts on Coconut Curry and Homemade Red Lentil Dhal which make great pairings with this Naan bread. *See the bottom of this post for all our Indian favourites.
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⭐️ Why You'll Love This Easy Naan Bread
- Super Simple: Just two main ingredients, plus a sprinkle of salt for taste.
- Texture: This naan bread is incredibly fluffy and chewy.
- Super Simple: Just two main ingredients, plus a sprinkle of salt for taste.
- Versatile: Pair it with dips, curries, or even make pizza out of it!
- Quick to make: Only requires 10 minutes of actual cooking time.
🧾 Basic Naan Ingredients
- Self-Rising Flour: The base ingredient of our Naan Bread, providing its characteristic fluffy texture. *See our tip for making your own self-raising flour.
- Yoghurt: This ingredient lends the bread a slightly tangy flavour, balancing the overall taste.
- Salt: A sprinkle to season and enhance the flavours of the bread.
See recipe card for quantities.
📖 Substitutions & Variations
- Variations
- Cheesy Naan: For a delectable twist, add a layer of melty cheese, such as Monterey Jack or Swiss, between two layers of naan dough before cooking.
- Substitutions
- Self-raising flour: If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt.
- Vegan version: substitute the yoghurt with a non-dairy yoghurt alternative.
👩🏻🍳 Making naan bread in 4 easy steps
- Combine the ingredients: In a large bowl, mix the self-rising flour, yoghurt, and salt until a dough forms.
- Divide the dough: Once combined, divide the dough into equal-sized balls.
- Roll the dough: Use a rolling pin to flatten each ball into a naan shape. The thickness should be approximately 3-5mm for optimal cooking.
- Cook the Naan: In a heated skillet, cook each naan until golden brown on each side.
Can you use natural yoghurt instead of Greek yoghurt?
You can certainly use natural yoghurt in naan bread. Greek yoghurt is often recommended due to its thicker texture and higher protein content. The key is to use a yoghurt that is not too thin or runny, as this can affect the dough's consistency. If your natural yoghurt is on the runnier side, you may need to adjust the amount of flour to get the right dough consistency. Remember, the end goal is a dough that is soft, pliable, and not overly sticky.
💭 Naan Bread vs Pita Bread
Both pita and naan are soft, leavened flatbreads, but their textures and uses vary. Naan, made with yoghurt, is thicker and softer with a tangy flavour and chewy texture, while pita, made simply with flour, water, yeast, and salt, is thinner and ideal for stuffing due to its pocket-like structure. Naan is typically served with curries in Indian cuisine, while pita is often filled with ingredients like falafel or hummus in Mediterranean and Middle Eastern dishes.
🍯 Storage
Although homemade naan bread is best enjoyed fresh, you can store it, if you need to.
- Fridge: Naan can be stored in the refrigerator in an airtight container for up to a week.
- Freezer: For longer storage, naan can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: To reheat, warm on a skillet over low heat or in an oven preheated to 350°F (175°C) until heated through.
💡 Top tip
Brush the freshly cooked naan with ghee or melted butter. This final touch infuses your homemade naan bread with an additional layer of tantalizing flavour.
❓FAQ
Yes, you can substitute self-rising flour with a gluten-free alternative. Just be aware that the texture may differ slightly.
Feel free to customize your naan by adding seasonings to the dough such as garlic or fresh herbs. Brushing the cooked naan with melted butter or ghee can also add more flavour.
Yes, indeed! Naan bread's soft and pliable texture and unique flavour make it an excellent choice for wraps, sandwiches, and even flatbread pizzas. Its versatility allows it to pair well with a wide variety of fillings and toppings.
Yes, you can make naan bread without a cast-iron skillet or tandoor. You can use any heavy-bottomed skillet or frying pan you have on hand. Additionally, naan can also be baked in a regular oven preheated to the highest possible temperature.
The puffing of naan bread is caused by steam building up in the dough as it cooks. If your naan bread is not puffing up, it may be because your pan or oven isn't hot enough. The dough needs a high temperature to create enough steam to puff up. The dough might also be too thick, making it difficult for the naan to puff. Try rolling your dough thinner next time.
The Best Curry Recipes for Naan Bread
The best curry recipes to pair with your homemade naan bread:
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Quick & Easy Homemade Naan Bread (No Yeast)
Ingredients
- 250 grams self-rising flour, plus extra for dusting
- 250 grams yoghurt, plain, unsweetened
- ½ teaspoon salt
Instructions
Prepare and knead the Dough
- In a mixing bowl, combine the self-rising flour, salt and yogurt. Mix together until a dough forms.
- Transfer the dough onto a surface dusted with some flour. Knead the dough until it's smooth, about 5-7 minutes.
Shape the Dough
- Divide the dough into six equal portions. Roll each portion out into the classic oval naan shape, about 1 cm thick.
Cook the Naan
- Heat a cast-iron skillet or non-stick frying pan over medium-high heat. Cook each naan until it's golden brown on both sides, about 2-3 minutes per side.
Serving homemade Naan
- Once cooked, you can brush each naan with some melted butter or ghee (optional but recommended). Serve warm and enjoy!
Notes
- If you don't have self-rising flour, you can make your own by mixing together 1 cup (125 grams) of plain/ all-purpose flour, 1 ½ teaspoons (7.5 ml) baking powder, and ¼ teaspoon (1.25 ml) salt.
- You can also add some flavour to your naan by adding spices like garlic, and cumin, or herbs like chopped coriander to the dough.
- Store leftover naan bread in a bread bin or airtight container at room temperature for 2-3 days, or freeze for more extended storage. To reheat, sprinkle water over the naan and heat it in the oven or stovetop.
- If you have leftover dough, you can refrigerate it for up to 3 days or freeze it for up to a month. When you're ready to make more naan, just thaw the dough, divide it, and roll it out before cooking.
- If you'd like to make cheesy naan, add a small amount of your favourite cheese to the centre of the dough before rolling it out. Cook as directed. Enjoy a delicious, gooey, cheesy naan!
Kathleen Harrison
Very good and happy with result.
Deborah Rainford
So happy you loved it! Thank you so much for taking the time to leave a comment. It's so appreciated! 🙂
Sadah
Hello, this recipe worked great the first time I made it. The second time I made this it was a disaster it was too sticky to roll into a dough. Do you have any idea why this might have happened?
Deborah Rainford
If it worked the first time, but not the second, it may have been that you used a different brand of yoghurt or one with a different fat percentage? It's very possible that a simple change like that could throw off the recipe. Some yoghurts contain more water than others and will make the dough very sticky. Let me know if that could have been the issue.
Mau
better than I expected, would make again, really good
Deborah Rainford
So happy that you loved the recipe. Thank you for taking the time to leave a comment. It's so appreciated! 🙂
Tina
The easiest naan I've ever made. Great recipe!
Crystal
These turned out perfect and the dough was easy to work with! I added monteray jack cheese inside, cumin to the dough and brushed either garlic butter. Sooo good will make again and again. Perfect recipe 👍🏻 thank you!
Deborah Rainford
So happy you love the recipe! Your adaptations sound amazing!
Paul
This recipe is so easy and the naan turn out so soft and fluffy. Thanks for sharing.
Tait
I just made these for the first time today. I was a little short on yogurt so I added sour cream also. WOW! They are so delicious. I mean, I know they are very simple, and the end result is expected, but I almost couldn't stop taking small pieces and eating it with some grilled chicken...salt was the only thing I added. Try these! I can't wait to have one of these wwith my salad every day for my lunch!
Deborah Rainford
So happy that you loved this recipe. Thank you so much for taking the time to leave a comment and a rating. It's so appreciated! 🙂
Deb
Tried this today with a vegan soy based yoghurt. Clearly the quantities were off with this type of yoghurt as the dough was so sticky I really couldn't work with it, despite being an experienced bread maker! I had to add quite a lot of flour to make it work, and even then I couldn't roll it thin as it was too sticky. I will try again though as it did taste good when cooked! Next time I will add maybe 250g of yoghurt and see how it goes.
Deborah Rainford
Using a plant based yogurt will result in a very different end result. Plant based yogurt contains more water and has a lower fat content than diary yogurt. It will result in a very sticky dough. It would help to let the yogurt drain through some cheesecloth for a few hours or overnight to try and strain some of the water out. That should make a big difference to the end result. If you try it again let know how it goes. 🙂
Ann Delahunty
I made this tonight. It was amazing and everyone agreed this is the best Naan yet! Thank you for your post.
Deborah Rainford
Really happy that it was a hit and everyone loved the naan. Thank you for taking the time to leave a rating and a review. It's so appreciated. 🙂
Mariam
Brilliant recipe. Easy and perfect with a curry or as a pizza base.
Philippa
Would this work with soy yoghurt?
Deborah Rainford
Absolutely it will! It's the reaction of the acid in the yogurt and the self raising flour that will make it rise. So any type of yogurt (vegan or dairy) will work.
Caroline
This was so very easy to make and delicious, second time around i did it with the naan, one of my favourites so far, now working my way through the rest.
Deborah Thompson
That's awesome! Thank you so much for taking the time to leave a comment and a rating!
Robin
Wonderful recipe, and soooo simple.
There’s no way one teaspoon of salt will make this hugely salty. Someone slipped!
I’d go for brushing with melted butter rather than oil, preferably garlic butter, but that’s a personal preference.
Deborah Thompson
Thanks so much, Robin! And thank you for taking the time to leave a comment and a review!
Jane
Delicious. I used a little cumin in the dough and I only used a sprinkle of salt in the mixture but sprinkled more on top when warm. Really quick and easy to make. Tasted fabulous warm out of the oven with my curry. X
Evelyn
In addition to leavening, self rising flour already contains salt, so that may be the issue. If using just standard flour, the salt would be necessary.
JT
I think I'll add these to your chicken chilli recipe I made the other night. Replacing the carbs from rice with Naan. Winner, winner 🙂
Sophie
The texture was fabulous but it was soooooo salty. We couldn't eat them it was so salty. I'd recommend half of a quarter of the salt.
Deborah Thompson
I'm so sorry to hear that. I'll put some notes and update the recipe to reflect that. Thank you so much for taking the time to leave a comment. It's so helpful to have feedback that helps me make the recipes better.