Two Ingredient Naan Bread - Easy Homemade Recipe! (2024)

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4.53 from 74 votes

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Quick, delicious, and versatile, this Easy Naan Bread recipe is made with only two ingredients and will surely be your new favorite pita bread! Made with just self-rising flour and sour cream, its rich flavor and chewy texture make it a wonderful addition to just about any meal. Serve naan with this Instant Pot Butter Chicken – it’s a perfect Indian-inspired dinner.

Two Ingredient Naan Bread - Easy Homemade Recipe! (2)

Easiest Homemade Naan Recipe

If you’re a fan of Indian cuisine, just like I am, you know that enjoying Naan is an essential part of the experience. This chewy flatbread isn’t just incredibly tasty, but it’s also the perfect companion for a hearty dish of curry, kebabs, soups, etc. What makes my recipe a winner is its simplicity and the fact that you can easily whip it up at home! With just two ingredients, you’ll create a naan with a rich flavor and that beloved pita texture, making it a perfect addition to virtually any meal.

What is Naan?

Naan is a simple flatbread, similar to pita bread or even tortillas. It’s part of traditional Indian cuisine and is usually made in a clay oven called a tandoor. The dough is kneaded, then shaped, and finally slapped onto the sides of the hot tandoor. They bake up crunchy on the bottom and bubbly on top. They are lightly browned, slightly charred, and utterly delicious!

Two Ingredient Naan Bread - Easy Homemade Recipe! (3)

What is the Difference Between Naan and Pita Bread?

Pita bread is usually a very basic recipe using just flour, water, yeast, oil, and salt. But Naan bread is enriched with yogurt and sometimes butter and eggs. The result is flavorful and chewy, perfect for eating plain or with an entree.

Ingredients For Naan Bread

  • Flour: To make this dish a two-ingredient dish, I use self-rising flour. It already has leaveners (like baking powder) mixed in using the correct ratio, so you can just measure it into your recipe and go.
  • Sour Cream: You’ll need 1 cup of sour cream.
  • Olive Oil: For brushing.
  • Chopped Fresh Parsley: For garnish.
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How to Make Naan

  1. Mix the flour and sour cream in your mixer’s bowl at medium-low speed. Once combined, increase the speed to medium and continue to mix for 2 minutes or until a smooth ball forms.
  2. Transfer the dough to a floured surface and knead it a few times. Shape the dough into a ball, and then cut the dough ball into 8 pieces.
  3. Shape the naan by grabbing a piece of dough, lightly flour it on all sides, and roll it out into a circular shape. If it’s sticky, sprinkle the dough with flour to keep it from sticking to the rolling pin.
  4. Brush the tops of the rolled-out dough with olive oil. Set a 10-inch skillet over medium heat, and when the pan is hot, pick up a naan and place it in the hot pan, oil side down. Cook for 2 minutes or until the top is bubbly and the bottom is lightly browned. While cooking, brush the opposite side with olive oil.
  5. Flip it over, and continue to cook for 2 more minutes, or until the bottom is browned. Remove and set aside on a plate, and keep covered with a kitchen towel while the remaining pieces are cooking.
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Two Ingredient Naan Bread - Easy Homemade Recipe! (6)

Tips for Success

  • Self-Rising Flour is flour with baking powder and some salt already added in. To use All-Purpose Flour instead of Self-Rising Flour for this recipe, add 2 teaspoons of baking powder and 1/3 teaspoon of salt to 1-1/3 cup all-purpose flour – whisk to combine it all together.
  • Sour Cream Substitute: You can use plain yogurt instead of sour cream. It has a great flavor and sturdy thickness, perfect for making these delicious flatbreads.
  • Mix-Ins: You can add almost anything to tasty naan, from roasted garlic to shredded cheese and fresh chives.
  • Cast Iron Skillet: While you can make naan in just about any pan, a cast-iron skillet does a particularly good job! The heavy bottom and great heat conduction do a lot to crisp up the naan. Make sure your skillet is well-seasoned, and get it good and hot.
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Serving Suggestions

Although naan are good with just about anything, from soups to hummus to salads, I like to serve mine with this Mulligatawny Stew or with this Sheet Pan Tandoori Chicken. My Chicken Rogan Josh is amazing, as is this Easy Chicken Tikka Masala. These delicious Yogurt Marinated Chicken Thighs are fantastic!

How to Store Naan

  • Store naan in airtight containers or food storage bags at room temperature for 2 to 3 days. I don’t recommend refrigerating quick breads like this one since the refrigerator tends to have a drying effect on homemade bread.
  • To freeze, let the Naan cool completely. Then, store them in a zip-top bag, pressing out as much air as possible before freezing for up to 2 months.

More Bread Recipes to Try

  • Focaccia Bread
  • Keto Cloud Bread
  • Whole Wheat Focaccia
  • No Knead Skillet Olive Bread

Two Ingredient Naan Bread - Easy Homemade Recipe! (8)

Two Ingredient Naan Bread

Katerina | Diethood

An easy recipe for chewy, richly flavored Naan flatbread, using just sour cream and flour.

4.53 from 74 votes

Rate this Recipe!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins


  • 1⅓ cups self-rising flour, plus more for dusting
  • 1 cup sour cream
  • 2 tablespoons olive oil, for brushing
  • chopped fresh parsley, for garnish


  • Place the flour and sour cream in your mixer’s bowl. Attach dough hook to your mixer. Set mixer to medium-low speed and mix until combined. You might have to scrape down the flour a couple times. Once combined, increase speed to medium and continue to mix for 2 to 3 minutes, or until a smooth ball forms.

  • Transfer the dough to a floured-surface; knead the dough a few times with your hands, and then shape it into a ball.

  • Using a sharp knife, cut the dough ball into 8 pieces. Grab a piece of dough; lightly flour it on all sides and, using a rolling pin, roll it out into a circular shape. If it’s sticky, add a sprinkle of flour on the dough and the rolling pin.

  • Once rolled out, brush the top of the rolled out dough with olive oil. Set a 10-inch skillet over medium heat and heat it up. When the pan is hot, pick up the rolled out dough and place it in the hot pan, oil side down. Cook for 2 minutes, or until the top is bubbly and the bottom is lightly browned. While cooking, brush the opposite side with olive oil.

  • Flip over the flatbread and continue to cook for 2 more minutes, or until bottom is browned. Remove from pan and set on a plate; keep covered with a kitchen towel. Repeat the process with the rest of the dough. Serve right away or store for later.


  • All-purpose flour can easily replace self-rising flour by mixing 2 teaspoons of baking powder and 1/3 teaspoon of salt into 1-1/3 cups of all-purpose flour.
  • Use plain yogurt if you’re out of sour cream; its rich flavor and thickness make it an excellent substitute for creating scrumptious flatbreads.
  • Enhance your naan by incorporating various ingredients, from roasted garlic to cheese and fresh herbs.
  • To cook naan, use a cast-iron skillet if possible. Its heavy base and excellent heat distribution contribute to achieving that perfect chewy crunch.


Serving: 1 piece | Calories: 157 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 4 g | Cholesterol: 15 mg | Sodium: 23 mg | Potassium: 60 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 180 IU | Vitamin C: 1 mg | Calcium: 35 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish

Cuisine: Indian

Keyword: easy naan recipe, homemade naan, naan bread

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Two Ingredient Naan Bread - Easy Homemade Recipe! (2024)


How is naan originally made? ›

Traditionally, Naan was made in a tandoor oven with flour, fermentation, sugar, salt, clarified butter, water, and sour cream. Its invention is disputed: some say it was the outcome of a test after the advent of fermentation from Egypt.

Is yeast or baking powder better for naan? ›

Naan is essentially a leavened flatbread, which means it contains some form of raising agent to provide its airy texture. Hence for this naan, the raising agent we will be using is yeast. Other variations do exist which may utilise self raising flour or baking powder/baking soda.

What is the combination of naan? ›

Whether you are in the mood for something spicy and tangy like chana masala or creamy like dal makhani, or something with paneer, mushroom, or baby corn like butter masala or makhani, mixed vegetable kadai or something with matar (green peas) like matar masala there is a vegetarian dish out there that will pair ...

Why do you put yogurt in naan bread? ›

Salt could be optional if you are having naan with a curry. (Cause curry usually has salt and the bread might not need it). Variations like milk or yogurt is used instead of water to make dough soft and fluffy. This would change the texture and flavor of the bread.

What flour is naan bread made from? ›

Ingredients in Naan Bread

Flour: All-purpose white flour, bread flour , whole wheat flour , einkorn, or spelt flour – or a blend. Instant yeast: Using Instant yeast cuts the prep time in half while eliminating one whole step. (See recipe notes for regular active yeast.)

What is the primary ingredient in Indian bread called naan? ›

Ingredients and preparation

It is made primarily from white flour or wheat flour and a leavening agent (usually yeast), which results in the formation of air pockets in the dough that impart fluffiness and softness. Other ingredients used to make naan include warm water, salt, ghee (clarified butter), and yogurt.

Do Indian restaurants use yeast in naan? ›

About Naan

In the modern days, yeast & other leavening agents have replaced the bread starter. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place.

Can you leave naan dough to rise overnight? ›

Then after the dough has doubled in size, put the bowl with the dough it in the fridge overnight (I've done 24 hours). Do not punch dough down or touch it – just put it in as is. The fridge stops the dough from rising any further. Take the bowl out of the fridge at least a couple of hours before cooking.

Is egg used in naan? ›

Additional ingredients for crafting naan include warm water, salt, ghee (clarified butter), and yogurt, with optional additions like milk, egg, or honey.

What tastes best with naan? ›

9 Healthy Indian Curries That Taste Best With Naan
  • Paneer tikka gravy. ...
  • Dal makhni. ...
  • Butter chicken. ...
  • Palak paneer. ...
  • Chicken korma. ...
  • Paneer butter masala. ...
  • Mutton rogan josh. ...
  • Egg curry.
Nov 12, 2023

What are the black bits in naan? ›

Its just the heat that creats the black spots after been cooked. Yeah, if its stale and you find those spots its a big no no. otherwise its only the heat that makes roti naan paratha etc indian bread look like black or brown or red spots on these edibles. Completely edible …

What is flaky naan called? ›

Parathas are a flaky, buttery, and layered style of flatbread that can be served alongside curries, rolled up and dipped into hot chai, or made into a meal by themselves with a side of raita for dunking.

Why do you sprinkle water on naan bread? ›

you put it on naans to keep them soft.

Can I mix yeast and yogurt together? ›

In a large bowl, whisk together 1 1/2 cups of the flour with the yeast, sugar, salt and baking soda; mix well. Heat the yogurt, water and butter to 120-130°, but do not simmer. Add yogurt mixture to the flour mixture and blend well, then beat with an electric mixer at medium speed for 4 minutes.

Why isn't my naan puffing up? ›

You need a high enough heat for the baking powder to start reacting and producing gases, and also for the water content in the dough to transform into steam – both of which contribute to the puffing action and bubble formation. If your heat is too low, the naan bread will dry out before bubbles start forming.

How is traditional naan cooked? ›

Naan is a soft, pillowy flatbread traditionally baked in a tandoor. This cylindrical clay or metal oven, prevalent in restaurant kitchens across the Indian subcontinent, the Middle East, and Central Asia, reaches scorching temperatures, imparting a distinct smoky flavor to foods.

Does naan traditionally have egg in it? ›

Naan is similar to other baked flatbreads but has a few distinguishing characteristics. Naan is enriched with ingredients like yogurt, milk, and eggs, while pita uses water to moisten its dough, making naan the softer bread.

How is naan bread different from regular bread? ›

Simply put, naan is more nutrient-dense than pita or white bread. While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber.

Is naan bread Greek or Indian? ›

Usually softer, naan originates in India, by way of Persia. The name comes from the Persian word, non, for bread. Unlike pita, naan has yogurt, milk, and sometimes eggs or butter in it, resulting in a softer texture.


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