Serve Two Ingredient Dough Naan Flatbread as a side or turn it into mini pizzas or sandwich wraps! It’s EASY to make with no yeast and no waiting for dough to rise!
This recipe shows how to use two ingredient dough to make naan flatbread. Yes, the whole recipe uses more than two ingredients…you can even see more than two ingredients in the photo above (naan, salt, and cilantro).
But the dough used to make the naan flatbread is made with two ingredients: self-rising flour and greek yogurt. This versatile dough is easy to make and can be used in so many different ways.
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Where is the Two Ingredient Dough Naan Flatbread recipe? In this post, I will share step-by-step instructions with photos for how to make the naan flatbread, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipe by scrolling down to the bottom of the post.
How To Make Two Ingredient Dough Naan Flatbread
Step One: Two Ingredients
Yes, it really is that easy! Just put the self-rising flour and fat-free greek yogurt in your mixing bowl.
If you don’t have self-rising flour, you can make your own. See the FAQ’s section below.
Step Two: Mix and Knead
I like to use my stand mixer to mix and knead the two ingredient dough.
You can also use a hand mixer or even a wooden spoon and then a floured surface to mix and knead the dough.
Step Three: Make a Ball
Turn the dough out onto a floured surface such as a silicone mat or cutting board.
Sprinkle the dough with additional flour, so that it won’t stick to the knife and rolling pin, and form the dough into a ball.
Step Four: Divide Dough
Use a sharp knife to cut the dough into eight pieces.
Step Five: Roll Dough
Use a rolling pin to flatten the dough pieces into round(ish) circles. Set aside.
Step Six: Fry the Naan Flatbread
I like to use a cast iron skillet to make this two-ingredient dough naan flatbread but it would work in a regular skillet as well.
Simply grease the hot pan with olive oil and carefully place a circle of dough in the pan. The dough will start to puff up.
Step Seven: Flip
Once the naan flatbread is browned on the bottom, flip it over to the other side can cook.
Step Eight: Garnish
Our favorite way to eat the naan flatbread is while it is still warm brushed with butter and sprinkled with salt (or garlic salt) and chopped cilantro.
If you want to make mini pizzas, top the naan flatbread with pizza sauce, cheese, and meat. Bake at 425˚F until the cheese is melted.
To use the naan flatbread to make sandwich wraps, spread mayo over the naan flatbread, layer on meat, sliced cheese, and various veggies. Then, fold in half like a taco and enjoy!
Two Ingredient Dough Naan Flatbread FAQs
1) Do you have a recipe for self-rising flour? To make one cup of self-rising flour, whisk together one cup of all-purpose flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
2) What brand of plain Greek yogurt do you suggest? You can use whatever kind is available at your local grocery store. I’ve made two ingredient dough with Fage, Oikos, and the store brand and haven’t noticed a difference.
3) Do I have to use plain, fat-free, Greek yogurt for this recipe? No, you can use fat-free, full fat, 2% or 5%.
4) What should I do if the dough is sticky and won’t form a ball? Knead in a little more flour at a time until it is workable.
5) Can I make this two-ingredient dough naan flatbread WITHOUT a stand mixer? Yes! Stir the self-rising flour and Greek yogurt together until combined. Turn it out onto a floured surface and knead until smooth.
6) How can I make this recipe WITHOUT a dough hook? Use the paddle attachment on your mixer to combine the self-rising flour and Greek yogurt. Turn it out onto a floured surface and knead until smooth.
7) How many Weight Watchers points is this two ingredient dough? I don’t have a points calculator but I’ve read online that one batch of this two ingredient dough is 12 smart points (for the WHOLE BATCH). The oil to grease the pan and any additional topping would increase the number of points.
Love Two Ingredient Dough? Try These Recipes Next
Garlic Herb Bagels Two Ingredient Dough: Super easy Garlic Herb Bagels Recipe made with two ingredient dough. No yeast and no waiting for the dough to rise! These chewy bagels are perfect toasted with cream cheese for breakfast or fill them with meat and cheese for a sandwich at lunch.
Two Ingredient Dough Garlic Cheddar Rolls: Two Ingredient Dough Garlic Cheddar Rolls are cheesy inside with garlic butter on top. They’re a delicious, cheesy side that can be served with so many meals.
Two Ingredient Dough Pretzel Bites: Two Ingredient Dough Pretzel Bites are SUPER EASY to make with no yeast and no waiting for the dough to rise. Just mix the dough, cut nuggets, dip in baking soda water and bake!
Two Ingredient Dough Naan Flatbread
Serve Two Ingredient Dough Naan Flatbread as a side or turn it into mini pizzas or sandwich wraps! It's EASY to make with no yeast and no waiting for dough to rise!
Ingredients
- 1 cup self-rising flour
- 2 tbsp self-rising flour
- 1 cup plain, fat-free Greek yogurt
- 2 tbsp olive oil
Garnish
- 2 tbsp butter, melted
- 2 tsp sea salt
- 1 tbsp chopped cilantro
Instructions
- Put the self-rising flour (1 cup plus 2 tablespoons) and plain, fat-free, Greek yogurt in a stand mixer bowl with the dough hook attachment.
- NOTE: Using other kinds of flour and Greek yogurt will alter your results. The recipe may still work but you'll have to make adjustments in measurements, kneading time, and baking time.
- Mix on low speed until combined. Knead on medium speed for about 3 minutes until ball forms.
- Turn out onto a floured surface. Sprinkle with flour, knead a couple of times and form into a ball.
- Cut the ball into eight pieces.
- On a floured surface, roll one piece of dough at a time into a thin, round(ish) circle.
- Heat a cast iron skillet over medium heat. Brush with olive oil and carefully lay one circle of dough in the skillet.
- Cook until browned on the bottom. Flip and brown the other side.
Garnish
- Brush with melted butter. Sprinkle with sea salt and chopped cilantro.
Notes
See FAQs in the blog post for additional tips as well as a self-rising flour recipe, if needed.
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Nutrition Information:
Yield: 8 Serving Size: 8 ServingsAmount Per Serving: Calories: 127Saturated Fat: 2gCholesterol: 8mgSodium: 786mgCarbohydrates: 13gProtein: 4g
joyce w chapman says
I made the bread. It was quite good
Nik says
Just made and ate these. Amazing! As others have said, the dough is too wet with the ratios given, it needs more flour/less yogurt.
lori says
i dont have a rolling pin, can I use a tortilla press instead?
Tonia says
Hi Lori,
I don’t have any experience using a tortilla press but I imagine it would work!
Best,
Tonia
Daisy says
Hello! I used your advice for making self-rising flour at home (flour+baking powder + salt) but even with that the portions were completely off?
My flatmate also tried and the dough was just a sticky goopy sludge. I didn’t give up though and very gradually added a lot more flour (probably a whole cups worth) until the dough stopped sticking all over the place and looked somewhat like the photos.
i’m pleased to say they came out GREAT and were a success with the family. just wanted to share the experience in case it is a problem that occurs only when using regular flour? Looking at the comments it doesnt seem like anyone else experienced this.
Thanks for sharing anyway, the concept is pretty simple and one can adjust as needed i presume 🙂 will 100% be making again!
Shelby Breckenridge says
I had the same problem. The dough was so sticky that I couldn’t roll it out easily and it didn’t make nice thin rounds, Next time I’ll start with a cup and a half of flour.
Liz says
I think it has to do with the thickness of your yogurt I used dannon because that was older and i wanted to use it up, but i have greek I’ll try the greek next since i had the same issue.
Chauntae Gee says
That happened to me also I added about another cup and greased my tortilla press to get them nice and thin
Hanna says
Great recipe thank you. To cook I bake one side on a Tava ( Pakistani metal plate) and finish by placing under the grill where it puffs up beautifully.
LINDA L Gronlund says
Thanks for the easy, delicious recipe. I added some Italian seasoning to the dough, which turned out tasty. Love the recipes with just a couple of ingredients and turn out so well.
carly says
this was silly, you dont even have the measurements of the two ingredients in an obviius spot or on here at all.
Tonia says
Hi Carly,
Thank you for stopping by and for reading my post! There is a recipe card with the ingredients, measurements, and instructions above the comments section. I’m sorry to hear that you missed it. Which device and internet browser are you using to view the post? Maybe that has something to do with it.
If you want to print the recipe, there is a large gray PRINT rectangle in the recipe card right above the ingredients list. Also, if you are still having issues finding the recipe card, I can email the recipe directly to you.
Have a great day!
~Tonia
Kira says
Hmmm. Maybe you just missed it. Be kind
Rabia says
This recipe was soo ah-ma-zing!!! My husband and son loved these easy to make breads! thank you so much
Jan says
FINALLY I have a recipe for a soft and fold-able Naan to use as a wrap. Am loving the 2 ingredient dough to make a lot of healthy foods.
Thank you so much for all the recipes you have for the quick dough.
Cheri Beatie says
How should the baked goods be stored? Do they need refrigeration? I want to bake ahead for several days worth.
When I did bagels with dough that had been refrigerated they didn’t cook completely.
Suggestions?
Gail Millar says
Hi, how many WW smart points would this be please?
Many thanks,
Gail
Tonia says
Hi Gail,
I don’t have a points calculator but I’ve read online that one batch of this two-ingredient DOUGH is 12 smart points (for the WHOLE BATCH). The oil to grease the pan and any additional topping would increase the number of points. To keep the point lower, you could grease the pan with a cooking spray and brush them with a butter alternative once they are done cooking.
~Tonia
Nazira Cassim says
Hi
Can this be frozen and reheated when needed
Tonia says
Hi Nazira,
Yes, you can freeze the fully cooked flatbread and reheat it when needed.
~Tonia
Bronny says
Thanks for this recipe. I’ve just mixed the dough and will let you know how it fries/bakes in my cast iron griddle pan. I found that 1 cup of yoghurt is far too much for 1 cup + 2 Tbsp of SR flour. Thus, I had to add about 1 extra cup of SR flour before the dough turned into a smooth ball.
Nicki says
Have made twice now and easy and tasty both times. Used the cast iron griddle grate on my stove top rather than a pan. The griddle allowed for two to cook simultaneously. Next time, going to mix it up a bit with herbs or garlic. THANKS for something so easy, yet so tasty.
Cindy M says
So easy to make. Tasted delicious!
Jan Graham says
Can this be done by hand.? I don’t have a mixer.
Tonia says
Hi Jan,
Yes, you can definitely make it without a mixer. It will just take some muscle. Mix the dough up with a spoon until it starts to stick together and then knead it until smooth.
Enjoy!
~Tonia
Jamile says
Can i use oat flour instead of white flour ?
Tonia says
Hi Jamile,
Unfortunately, I don’t have any experience working with oat flour. I did have one reader say she made the two-ingredient dough using whole wheat flour and it was a success.
~Tonia
Rhonda Bunn says
I love Naan bread!
Thanks for the recipe. So simple!