Description
A simple and quick two-ingredient naan made with Greek yogurt and self-rising flour, perfect for scooping curries or as a flatbread.
Ingredients
Scale
- 1 cup self-rising flour
- 1 cup thick Greek yogurt
- Melted butter or ghee for brushing (optional)
- Minced garlic, chopped cilantro, nigella seeds, or za’atar (optional)
- A pinch of salt if using low-sodium yogurt (optional)
Instructions
- In a bowl, combine the self-rising flour and Greek yogurt. Stir with a spatula until a shaggy dough forms.
- Turn the dough onto a floured surface and knead lightly 6–8 times until smooth and slightly sticky.
- Divide the dough into 4–6 equal pieces, rolling each into a ball.
- Flatten each ball into a 1/4-inch thick oval or circle.
- Heat a skillet over medium-high heat until hot.
- Cook each naan in the dry skillet for about 1.5–2 minutes until bubbles form, then flip and cook for another 1–2 minutes.
- Brush with melted butter or garlic butter and sprinkle with herbs if desired. Repeat with remaining dough.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Cooking on skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg