2-Ingredient Garlic Butter Naan

I absolutely love this 2-ingredient dough because it’s simple, reliable, and so versatile. I use the same idea to make quick 2-Ingredient Bagels for breakfast and 2-Ingredient Pretzels when we want something fun and homemade. This version is my go-to when I need a quick bread for curry, soup, grilled chicken, dips, or any saucy dinner.

I make this Greek yogurt naan at least twice a week because it feels homemade without being complicated. The dough comes together in minutes, cooks right on the stovetop, and tastes best warm from the pan with garlic butter brushed on top.

I love serving it with my Creamy Chicken Coconut Curry for scooping up all that sauce, and it’s also so good on the side with Creamy Garlic Parmesan Shrimp Pasta.

Why This Is the 2-Ingredient Naan I Make Every Week

It’s ready while dinner cooks – This is one of my favorite things about this recipe. By the time a 30-minute dinner like curry, soup, or shrimp pasta is done, the naan is usually ready too.

It takes very little prep – The dough comes together in just a few minutes with Greek yogurt and self-rising flour, so I don’t need to plan ahead or wait for anything to rise.

It makes dinner feel complete – A simple meal instantly feels better with warm garlic butter naan on the side, especially when there’s sauce to scoop up.

It’s great as a snack too – I also love this naan with dips. It’s so good with hummus, whipped feta, tzatziki, garlic dip, or any creamy dip you have in the fridge.

It’s easy to double – I often double the recipe because it disappears fast in our house, and the extra naan is great the next day with leftovers.

The garlic butter makes it special – Brushing the naan while it’s still warm turns a simple skillet flatbread into something buttery, garlicky, and honestly hard to resist straight from the pan.

Ingredients You’ll Need

This 2-ingredient naan with Greek yogurt is one of those recipes where the ingredient list is short, so the texture really depends on using the right kind of yogurt and not adding too much flour. It’s a simple no yeast naan with Greek yogurt and flour, but a few small details make it soft, fluffy, and easy to cook in a skillet.

Self-rising flour – This is what makes the naan quick and easy because it already has the leavening mixed in. It gives you a soft homemade naan without yeast, so there’s no rising time and no complicated dough. I still keep a little extra flour nearby for kneading and rolling, but I add it slowly so the naan stays tender.

Greek yogurt – Thick, full-fat Greek yogurt gives the dough the best texture. I make this Greek yogurt naan often, and I’ve found that thicker yogurt makes the dough easier to handle and helps the naan cook up soft and fluffy. If your yogurt is thinner, you may need a little extra flour, but add it gradually so the dough doesn’t become dry.

Salt – This is optional, but I like adding a little salt to the dough for better flavor. Self-rising flour already has some salt, so you don’t need much.

Butter – Melted butter makes the warm naan taste rich and soft. I brush it on right after cooking so it soaks into the bread while it’s still hot.

Garlic – Fresh minced garlic gives the best flavor. I usually mix it straight into the melted butter because I love a stronger garlic flavor, but you can gently warm the garlic in the butter first if you want it milder.

Fresh parsley – Parsley adds freshness and color to the garlic butter. You can also use cilantro if that’s what you have, especially if you’re serving this naan with curry.

How To Make 2-Ingredient Garlic Butter Naan

Mix the dough until it comes together

Add the self-rising flour, salt if using, and Greek yogurt to a large bowl. Mix with a spoon or spatula until a rough dough forms.

At first, it may look a little dry, but keep mixing and pressing it together. I make this 2-ingredient dough all the time, and it usually comes together best once you use your hands for the last few seconds.

Knead it lightly

Transfer the dough to a lightly floured surface and knead gently for 1–2 minutes, just until smooth and easier to handle.

The dough should feel soft and slightly tacky, not dry. I’ve learned that adding too much flour can make the naan less fluffy, so I only dust the surface and my hands as needed.

Divide the dough into 6 equal pieces. Roll each piece into a ball, then flatten and roll it out into a simple round or oval shape.

I like rolling the naan thin, but not paper-thin, about ⅛ inch thick. If it’s too thick, it may stay doughy in the middle. If it’s too thin, it cooks too quickly and won’t stay as soft.

I often double the recipe because these disappear fast in our house, especially when I serve them warm with curry or soup.

Cook in a hot skillet

Heat a non-stick skillet or cast-iron pan over medium-high heat. Once the pan is hot, add one naan and cook until bubbles form and golden spots appear on the bottom.

Flip and cook the other side until lightly browned and cooked through. The first one is usually my test piece. If it browns too quickly, lower the heat slightly. If it takes too long to get color, increase the heat a little.

Keep them soft while cooking

As each naan comes off the pan, place it on a plate and cover it with a clean kitchen towel. This traps a little steam and keeps the naan soft while you finish cooking the rest.

This is especially helpful if you’re doubling the recipe or serving them for dinner.

Brush with garlic butter

Mix the melted butter, minced garlic, parsley, and a pinch of salt in a small bowl. Brush the warm naan generously with the garlic butter right after cooking.

I like mixing the fresh garlic directly into the melted butter for a stronger garlic flavor. For a milder garlic taste, warm the garlic gently in the butter for 30–60 seconds before brushing.

Serve warm with curry, soup, grilled chicken, or any saucy dinner.

My Tips for the Best 2-Ingredient Naan

I make this 2-ingredient naan with Greek yogurt at least twice a week, so these are the little things I’ve learned that really make a difference.

• Use thick full-fat Greek yogurt – This gives the dough the best texture. If the yogurt is too thin, the dough will be sticky and you’ll end up adding too much flour, which can make the naan dense.
• Don’t over-flour the dough – The dough should feel soft and slightly tacky, not dry. I only add enough flour to make it easy to handle and roll. Too much flour takes away that soft, fluffy texture.
• Cook it in a hot pan – A hot skillet is what gives the naan those golden spots and helps it puff a little. If the pan isn’t hot enough, the naan takes too long to cook and can turn dry.
• Don’t overcook it – This makes the biggest difference in texture. Once you see bubbles and golden spots, flip it. The second side usually needs less time, and cooking it too long can make the naan dry instead of soft and flexible.
• Cover the naan with a towel as you cook – I stack the cooked naan on a plate and cover them with a clean kitchen towel while I finish the rest. This keeps them warm and traps a little steam, so they stay soft instead of drying out.
• Brush with garlic butter while warm – The warm naan absorbs the garlic butter so much better. I usually mix the garlic, parsley, salt, and melted butter together in a bowl and brush it on right away. It’s simple, but it makes the naan taste like something you’d get at a restaurant.

How To Store and Reheat Naan

This 2-ingredient garlic butter naan is best served warm, right after cooking, but leftovers still keep well.

Store leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 4 days.

To reheat, warm the naan in a skillet for 30–60 seconds per side, until soft and heated through. You can also microwave it for a few seconds wrapped in a slightly damp paper towel to help bring back that soft texture.

For the best flavor, brush with a little extra garlic butter after reheating.

You can also freeze cooked naan for up to 2 months. Let it cool completely first, then stack the pieces with parchment paper between them and place in a freezer-safe bag. Reheat from frozen in a skillet or warm oven until soft and heated through.

Frequently Asked Questions

Can I make this naan without self-rising flour?

Yes. If you don’t have self-rising flour, you can make your own with all-purpose flour, baking powder, and salt.

For every 1 cup of self-rising flour, use:

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt

For this recipe, you need 2 cups self-rising flour, so use:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt

Whisk everything together well before adding the Greek yogurt.

Can I use regular yogurt instead of Greek yogurt?

I recommend using thick Greek yogurt because it gives the dough the best texture. Regular yogurt is usually thinner, so the dough can become too sticky and may need more flour. If you use regular yogurt, add it gradually and adjust the flour as needed.

Why is my naan dough sticky?

A little tacky is normal, but it shouldn’t be overly sticky. This usually happens if the yogurt is too thin or if the dough hasn’t been kneaded enough. Add a little extra flour, one tablespoon at a time, just until the dough is easy to handle.

Can I freeze garlic butter naan?

Yes. Let the naan cool completely, then freeze it without the garlic butter if possible. Reheat in a skillet or oven, then brush with fresh garlic butter before serving for the best texture and flavor.

More Easy Bread Recipes

If you love simple homemade breads like this Greek yogurt naan, try these next:

• Homemade Breadsticks – great with soups, pasta, and saucy dinners.
• Cheesy Garlic Bread – buttery, cheesy, and always a favorite.
• Cottage Cheese Bagels – high-protein and easy to make.