Gluten-free 2 Ingredient Naan Bread
Make soft, pillowy 2 ingredient naan bread at home in just 20 minutes. No yeast required! Perfect for busy families and gluten-free cooking beginners.
Picture this: you’re standing in the kitchen fifteen minutes before dinner, and you realize you forgot to pick up bread at the store. You know that sinking feeling, right? Well, that was me last Tuesday, and then I discovered something that completely changed my weeknight game—a 2 ingredient naan bread that tastes like it came straight from a restaurant kitchen.
The magic? All you need is self-rising flour and Greek yogurt. That’s it. No yeast means no waiting around for dough to rise, no complicated timing, and definitely no stress. This yeast free naan bread recipe proves that the simplest ingredients create the best results, and honestly, it’s become my go-to solution whenever I need bread that’s soft, pillowy, and utterly foolproof.
Whether you’re new to breadmaking or you’ve baked for years, this easy no yeast naan shows that you don’t need fancy techniques or a long ingredient list to create something genuinely special. Your family’s going to love this one, and you’ll love how quick it is.
Table of Contents
Why This 2 Ingredient Naan Bread Works So Well
You know, the reason this yeast free naan bread works is because self-rising flour already contains leavening agents built right in. Greek yogurt adds moisture and creates a tender crumb without any extra steps or waiting time. Together, they form a dough that’s impossibly easy to work with—no kneading required, no rise time, just mix and cook.
The self-rising flour does all the heavy lifting for you, producing those characteristic puffed bubbles and light texture you expect from naan. Greek yogurt keeps everything soft and adds just enough tang to make the bread interesting without overwhelming the palate. This easy no yeast naan is proof that sometimes the best recipes are the ones that strip things down to the essentials.
Gluten-Free 2 Ingredient Naan Bread
Equipment
- Large mixing bowl
- Non-stick skillet or saucepan
- Kitchen knife
- Wooden cutting board or work surface
- Silicone spatula or spoon
- Measuring cups
- Timer
Ingredients
- 1 ¾ cups self-rising flour Use gluten-free self-rising flour if needed
- 1 cup Greek yogurt Vegan, non-fat, full-fat, or reduced-fat all work
- ½ teaspoon salt Optional, adjust to taste
- 1 tablespoon butter Optional, for brushing after cooking
Instructions
- In a large mixing bowl, combine the self-rising flour and salt (if using). Add the Greek yogurt and mix everything together with a spoon or spatula until a shaggy dough begins to form. Once it’s roughly combined, use your hands to bring it together into one large, cohesive ball—the dough should feel slightly tacky but hold together beautifully.
- Lightly flour your work surface and transfer the dough ball onto it. Sprinkle a tiny bit of extra flour on top of the dough to prevent sticking, then gently flatten it into a rough circular shape. Divide the flattened dough into 8 equal portions, then take each piece and flatten it into a rectangular naan-bread shape about 1/4-inch thick—think classic naan, but no pressure on perfection here.
- Heat a non-stick skillet or saucepan over medium heat until it’s hot enough that a drop of water sizzles (this takes about 2 minutes). Place one flattened naan piece onto the hot pan and let it cook undisturbed for 3 minutes—you’ll notice beautiful golden-brown spots appearing on the bottom, and the surface will start to puff up slightly, which is exactly what you want.
- Carefully flip your naan and cook the other side for 2 minutes until it’s equally golden and speckled. The naan should feel soft and slightly pillowy when you press it gently. Transfer the cooked naan to a plate and repeat with the remaining dough portions, working through them one at a time until they’re all done.
- Once all your naan is cooked, lightly brush the tops with melted butter if desired—this step is totally optional but adds a lovely richness and makes your kitchen smell absolutely incredible. Let the naan cool for just a minute on a clean kitchen towel, and then serve warm and enjoy immediately with your favorite toppings or alongside dinner.
Notes
Ingredients For 2 Ingredient Naan Bread
| Ingredient | Amount | Notes |
|---|---|---|
| Self-rising flour | 1 3/4 cups | Use gluten-free if needed |
| Greek yogurt | 1 cup | Vegan, non-fat, full-fat, or reduced-fat all work |
| Salt | 1/2 teaspoon | Optional, adjust to taste |
| Butter | 1 tablespoon | Optional, for brushing after cooking |
Instructions For 2 Ingredient Naan Bread
Step 1: Mix Your Dough
In a large mixing bowl, combine the self-rising flour and salt (if using). Add the Greek yogurt and mix everything together with a spoon or spatula until a shaggy dough begins to form. Once it’s roughly combined, use your hands to bring it together into one large, cohesive ball—the dough should feel slightly tacky but hold together beautifully.
Step 2: Prep Your Naan Portions
Lightly flour your work surface and transfer the dough ball onto it. Sprinkle a tiny bit of extra flour on top of the dough to prevent sticking, then gently flatten it into a rough circular shape. Divide the flattened dough into 8 equal portions, then take each piece and flatten it into a rectangular naan-bread shape about 1/4-inch thick—think classic naan, but no pressure on perfection here.
Step 3: Cook the First Side
Heat a non-stick skillet or saucepan over medium heat until it’s hot enough that a drop of water sizzles (this takes about 2 minutes). Place one flattened naan piece onto the hot pan and let it cook undisturbed for 3 minutes—you’ll notice beautiful golden-brown spots appearing on the bottom, and the surface will start to puff up slightly, which is exactly what you want.
Step 4: Flip and Finish
Carefully flip your naan and cook the other side for 2 minutes until it’s equally golden and speckled. The naan should feel soft and slightly pillowy when you press it gently. Transfer the cooked naan to a plate and repeat with the remaining dough portions, working through them one at a time until they’re all done.
Step 5: Add Your Finishing Touch
Once all your naan is cooked, lightly brush the tops with melted butter if desired—this step is totally optional but adds a lovely richness and makes your kitchen smell absolutely incredible. Let the naan cool for just a minute on a clean kitchen towel, and then serve warm and enjoy immediately with your favorite toppings or alongside dinner.
Substitutions for Your 2 Ingredient Naan Bread
Using a Different Flour Type
If you don’t have self-rising flour on hand, regular all-purpose flour (or gluten-free all-purpose flour) works too—just add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of baking soda to your 1 3/4 cups of flour to replicate the leavening effect. Mix the dry ingredients thoroughly before adding the yogurt, and your dough will behave almost identically. The texture might be ever-so-slightly different, but the result is still delicious.
Swapping Greek Yogurt for Other Options
Plain yogurt (dairy or non-dairy) is your best alternative, though you might need an extra tablespoon or two if it’s thinner than Greek yogurt. Dairy-free versions work beautifully in this recipe, making it accessible for anyone avoiding dairy. Sour cream also works in a pinch at a 1:1 ratio, though it’ll create a tangier-tasting bread that some people actually prefer.
Making Gluten-Free 2 Ingredient Naan
Simply swap your regular self-rising flour for a gluten-free self-rising flour blend (like Bob’s Red Mill). The yeast free naan bread recipe stays exactly the same—no adjustments needed. Your naan might be just slightly denser than the wheat version, but it’s still wonderfully soft and absolutely delicious.
Adding Flavor Variations
Mix 1/2 teaspoon of garlic powder, dried herbs, or everything bagel seasoning directly into your flour before adding the yogurt for an elevated version. For a touch of sweetness, add 1 teaspoon of honey or maple syrup to the yogurt before mixing. These tiny additions transform easy no yeast naan into something that feels restaurant-quality.
Troubleshooting Your 2 Ingredient Naan Bread
Dough Is Too Sticky to Handle
If your dough feels like a wet mess, you likely have too much yogurt or not enough flour. Try adding 1 tablespoon of flour at a time until the dough reaches a slightly tacky but workable consistency. Different brands of Greek yogurt have varying thicknesses, so adjust based on what you have—thicker yogurt means less adjustment needed.
Naan Is Coming Out Tough or Chewy
This usually means you’re cooking it too long or on heat that’s too high. Stick to medium heat and use a timer—3 minutes per side is the sweet spot. If your pan is older or uneven, you might need to rotate your naan halfway through cooking to prevent overcooked edges.
Naan Isn’t Puffing Up at All
Check that your self-rising flour is fresh (old leavening agents lose potency). Also, make sure your skillet is actually hot before you add the dough—if the pan isn’t at temperature, the naan won’t puff properly. A properly heated pan is non-negotiable for getting those beautiful bubbles and pillowy texture.
Dough Is Spreading Too Thin
If your portions are spreading instead of cooking, your dough might be too soft or your pan temperature might be too high. Try working with slightly thicker portions and reduce heat to medium-low. You want gentle, even cooking rather than aggressive browning.
Storage and Meal Prep for Easy Naan Bread
Room Temperature Storage
Keep your cooked naan in an airtight container at room temperature for up to 2 days. They’ll stay soft and pliable if you wrap them in a clean kitchen towel before storing—the towel absorbs excess moisture and keeps them tender. Man, oh man, day-one naan is peak deliciousness, but day two is still fantastic for quick lunches or dinner sides.
Freezing for Later
Slice your cooled naan, layer them between parchment paper, and freeze in a freezer-safe container for up to 3 months. Thaw at room temperature for about 30 minutes, or reheat directly in a skillet over medium heat for 1–2 minutes per side to bring back that just-made texture. Frozen naan is a lifesaver for busy weeks when you want bread without the fuss.
Serving Suggestions and Pairings
Curry Night Essential
Warm 2 ingredient naan bread is the ultimate companion to any curry—use it to scoop, wrap, or simply soak up every delicious bit of sauce. The soft, pillowy texture absorbs flavors beautifully without falling apart. This pairing feels fancy but requires zero extra effort on your part.
Sandwich or Wrap Bread
Skip the tortillas and use your naan as a base for sandwiches, wraps, or flatbread pizzas. Layer it with hummus, fresh vegetables, proteins, or whatever you’ve got on hand. The structure holds up beautifully and tastes so much better than store-bought alternatives.
Mediterranean-Inspired Bowl
Top warm naan with tzatziki, roasted vegetables, feta cheese, and fresh herbs for a quick lunch that feels completely restaurant-worthy. The bread becomes a vehicle for all your favorite flavors, and cleanup is minimal because you’re using one piece of bread instead of multiple dishes.
Dinner Table Bread Basket
Serve warm, buttered naan alongside roasted vegetables, grilled proteins, or hearty soups. Your family will be absolutely amazed that you made bread in 20 minutes—well, you don’t have to tell them how easy it was if you don’t want to.
Variations on Easy No Yeast Naan
Cheesy Naan Bread
Sprinkle shredded mozzarella, cheddar, or feta cheese directly onto the naan about 30 seconds before flipping it over. The cheese melts into the bread and creates pockets of salty, creamy deliciousness. This version is especially loved by kids and works beautifully as a side dish for pasta night.
Garlic and Herb Naan
Brush your cooked naan with a mixture of melted butter, minced garlic, and dried Italian herbs (or fresh parsley if you have it). This elevated version pairs perfectly with Italian meals and transforms your simple yeast free naan bread recipe into something that tastes like it came from a specialty bakery.
Spinach and Feta Stuffed Naan
Mix cooked spinach with crumbled feta and place a small spoonful in the center of each flattened dough portion before cooking. Fold the edges over slightly to create a semi-closed package, then cook as usual. This creates a filling, protein-rich version that’s wonderful for lunches or light dinners.
Seed-Topped Naan
Brush the top of your flattened dough with a little water, then sprinkle sesame seeds, everything bagel seasoning, or nigella seeds before cooking. The seeds toast slightly during cooking and add wonderful texture and visual appeal. Well, this simple addition makes ordinary naan feel extraordinarily special.
FAQs About 2 Ingredient Naan Bread
Can I make naan bread with 2 ingredients without self-rising flour?
Yes! Use regular all-purpose flour and add 1 1/2 teaspoons of baking powder plus 1/4 teaspoon of baking soda to replicate the self-rising effect. Mix these dry ingredients thoroughly before combining with yogurt, and you’ll get nearly identical results. The texture is equally soft and pillowy every single time.
What if I don’t have Greek yogurt—can I use regular yogurt?
Absolutely, though regular yogurt is thinner so you might need to add 1–2 extra tablespoons of flour to reach the right dough consistency. Non-dairy yogurt options work beautifully too, making this recipe accessible for anyone with dairy preferences. Sour cream is another solid backup option that produces a tangier-tasting naan.
How do I make this recipe gluten-free for easy no yeast naan?
Simply swap your self-rising flour for a gluten-free self-rising flour blend—everything else stays exactly the same. The dough behaves identically, and the cooking method doesn’t change at all. Your naan will be slightly denser but still wonderfully soft and delicious.
Why is my 2 ingredient dough so sticky?
Different yogurt brands vary in thickness, which affects dough consistency. If yours feels too wet, add flour 1 tablespoon at a time until it’s workable. You’re aiming for a slightly tacky dough that holds together but isn’t soupy—slightly sticky is actually ideal for tender naan.
Best way to reheat leftover naan bread?
Place cold naan in a skillet over medium heat for 1–2 minutes per side, or wrap it in a damp paper towel and microwave for 20–30 seconds. The skillet method restores that just-made texture best, but the microwave works perfectly fine when you’re in a rush. Both methods bring your naan back to life beautifully.
Are naan breads unhealthy compared to other breads?
Naan is typically made with wheat flour and yogurt—pretty standard bread ingredients—so it’s not inherently unhealthy. This version is actually lighter than traditional naan because it skips yeast fermentation time and uses minimal added fats. Using gluten-free flour and Greek yogurt makes it nutritionally comparable to many other contemporary bread options.
Final Thoughts on Your 2 Ingredient Naan Bread
Well, here’s what I know for certain: once you make 2 ingredient naan bread, you’ll wonder why you ever relied on store-bought alternatives. This yeast free naan bread recipe is proof that the best weeknight solutions are often hiding in the simplest combinations. Just flour, yogurt, and a little bit of heat, and suddenly dinner feels special.
Whether you’re feeding a bustling family, experimenting with gluten-free baking, or simply looking for a quick bread that actually tastes amazing, this recipe delivers every single time. The soft, pillowy texture works for curries, sandwiches, pizza bases, or just plain old warm-from-the-pan enjoyment with butter and love.
When you’re diving deeper into how self-rising flour works and why it’s so effective for quick breads, authoritative nutrition research on flour composition explains the science beautifully.
Discover our complete gluten-free sandwich bread collection for more weeknight staples.
