After staying in Italy for months, I find myself craving for the food that is so readily available to me in Singapore, especially butter chicken and naan. Don’t get me wrong, I was spoilt badly in Italy with the best authentic Italian food and ingredients. However being homesick, I started looking at ingredients I can get to make some Asian cuisine myself. And as I do not live in the big cities like Rome and Milan, restaurants serving authentic Asian food are hard to come by, the same goes with fresh Asian ingredients. This 2-ingredient naan recipe requires just Greek yoghurt and self-raising flour.
Greek yoghurt can be easily found in supermarkets but shopping for flours in Italy is like walking into a gallery. The types of flours available in the local supermarkets are just aplenty and they all come with a specific number, all in Italian. The supermarket store assistant was kind enough to explain (in Italian) that there is no such thing as self-raising flour available, but a flour added with yeast, a common leavening agent. Now this is perfect!
What is naan
Traditional naan is a staple bread in East Asia, such as India and Sri Lanka. Commonly made at home and in restaurants, it’s typically made with flour, yeast, salt, and water, baked in the oven, and eaten with curries, stews or even on its own. Some recipes I see on some blogs even use it as a base for pizza! I’m always very conscious when I eat it in an Indian restaurant as it’s always served with a coat of oil around it. So even though I super loved it, I’ll always control not eating too much for weight control reasons.
This naan recipe is made without any oil so it’s really fat free! I didn’t have to brush the pan with oil yet it cooks and rises really well. Taste wise, it’s like bread, a slight tint of sourness (mainly because of the yoghurt). The texture is really fluffy and soft especially when eaten just after being lifted from the pan. I rolled the dough in thin and thick dimensions, I love the crispiness from the thin dough and the fluffy bread like texture from the thick dough. And because there’s no yeast added (except from the flour), there’s zero waiting time.
How to make naan recipe
I simply mix the two ingredients, knead it into a dough, roll it flat and pan fry it. It’s that simple! Every step in this naan recipe is manual, and that’s because I do not have a food processor with me. If you have a dough mixer, you can mix the flour and Greek yoghurt in the mixer bowl with the dough hook on medium low speed until combined and a smooth ball is formed. Take note the dough will be really soft and a little sticky. And then just pan fry it until it’s puffed up and slightly browned on both sides, no need to add oil on the pan but be sure to use a non-stick pan.
What to eat naan with
After making the naans, I couldn’t stop munching at them while watching TV, it’s that addictive, since I know it’s fat-free LOL. You can basically eat naan as a bread, with soups, hummus, add it to salads. I love eating naans with my butter chicken.
How to store naan
I kept the naan in an air tight container on the kitchen top and eat it after 3 days, it’s still really good although not as soft as when it’s just made.
What are the different types of naan bread
There are recipes that call for plain yoghurt or sour cream, they are definitely doable.
There are also some really tasty naans such as garlic naan, cheese naan, butter naan or peshwari naan.
- Butter naan – While pan frying the naan, spread some butter on both sides of the naan and pan fry it until both sides are slightly browned.
- Garlic naan – Mix minced garlic with some butter or olive oil. While pan frying the naan, spread the garlic butter or garlic oil on both sides of the naan and pan fry it until both sides are slightly browned.
- Cheese naan – While rolling out the dough of the naan, spread some shredded cheese onto the centre of the naan, cover the cheese with the four sides of the naan and roll it flat before pan frying it.
- Peshwari naan – My favourite naan! While rolling out the dough of the naan, spread some desiccated coconut, raisins, and almonds onto the centre of the naan, cover the fillings with the four sides of the naan and roll it flat before pan frying it.
Watch my naan recipe video
2-Ingredient Naan Recipe
- 1 cup Greek yoghurt
- 1.75 Self raising flour
- Mix the flour and Greek yoghurt in a large mixing bowl. Use a spatula to mix the 2 ingredients.
- Once the ingredients are mixed evenly, use hand to knead the dough in the mixing bowl until the dough ball is formed.
- Transfer the dough onto a lightly floured surface, sprinkle some flour on the dough and knead until smooth. Add more flour if needed so that the flour will not stick. This takes about 2-3 minutes.
- Knead the dough into a long log and video into 6-8 equal portions.
- Roll or press each dough into 8-10mm thickness. Lightly dust each piece with flour if it sticks to the work surface.
- Warm up a non-stick pan or skillet over medium heat, start to pan fry the naans. Flip every 30-40 seconds to ensure even cooking. Each dough takes about 2-3 minutes.
- The naan will puff up slightly and both sides will be slightly browned. Optional to brush with garlic, butter or olive oil before serving.
- Serve with curries or stews and enjoy!