Two Ingredient Naan Bread - Easy Homemade Recipe! (2024)

Quick, delicious, and versatile, this Easy Naan Bread recipe is made with only two ingredients and will surely be your new favorite pita bread! Made with just self-rising flour and sour cream, its rich flavor and chewy texture make it a wonderful addition to just about any meal. Serve naan with this Instant Pot Butter Chicken – it’s a perfect Indian-inspired dinner.

Easiest Homemade Naan Recipe

If you’re a fan of Indian cuisine, just like I am, you know that enjoying Naan is an essential part of the experience. This chewy flatbread isn’t just incredibly tasty, but it’s also the perfect companion for a hearty dish of curry, kebabs, soups, etc. What makes my recipe a winner is its simplicity and the fact that you can easily whip it up at home! With just two ingredients, you’ll create a naan with a rich flavor and that beloved pita texture, making it a perfect addition to virtually any meal.

What is Naan?

Naan is a simple flatbread, similar to pita bread or even tortillas. It’s part of traditional Indian cuisine and is usually made in a clay oven called a tandoor. The dough is kneaded, then shaped, and finally slapped onto the sides of the hot tandoor. They bake up crunchy on the bottom and bubbly on top. They are lightly browned, slightly charred, and utterly delicious!

What is the Difference Between Naan and Pita Bread?

Pita bread is usually a very basic recipe using just flour, water, yeast, oil, and salt. But Naan bread is enriched with yogurt and sometimes butter and eggs. The result is flavorful and chewy, perfect for eating plain or with an entree.

Ingredients For Naan Bread

• Flour: To make this dish a two-ingredient dish, I use self-rising flour. It already has leaveners (like baking powder) mixed in using the correct ratio, so you can just measure it into your recipe and go.
• Sour Cream: You’ll need 1 cup of sour cream.
• Olive Oil: For brushing.
• Chopped Fresh Parsley: For garnish.

How to Make Naan

1. Mix the flour and sour cream in your mixer’s bowl at medium-low speed. Once combined, increase the speed to medium and continue to mix for 2 minutes or until a smooth ball forms.
2. Transfer the dough to a floured surface and knead it a few times. Shape the dough into a ball, and then cut the dough ball into 8 pieces.
3. Shape the naan by grabbing a piece of dough, lightly flour it on all sides, and roll it out into a circular shape. If it’s sticky, sprinkle the dough with flour to keep it from sticking to the rolling pin.
4. Brush the tops of the rolled-out dough with olive oil. Set a 10-inch skillet over medium heat, and when the pan is hot, pick up a naan and place it in the hot pan, oil side down. Cook for 2 minutes or until the top is bubbly and the bottom is lightly browned. While cooking, brush the opposite side with olive oil.
5. Flip it over, and continue to cook for 2 more minutes, or until the bottom is browned. Remove and set aside on a plate, and keep covered with a kitchen towel while the remaining pieces are cooking.

Tips for Success

• Self-Rising Flour is flour with baking powder and some salt already added in. To use All-Purpose Flour instead of Self-Rising Flour for this recipe, add 2 teaspoons of baking powder and 1/3 teaspoon of salt to 1-1/3 cup all-purpose flour – whisk to combine it all together.
• Sour Cream Substitute: You can use plain yogurt instead of sour cream. It has a great flavor and sturdy thickness, perfect for making these delicious flatbreads.
• Mix-Ins: You can add almost anything to tasty naan, from roasted garlic to shredded cheese and fresh chives.
• Cast Iron Skillet: While you can make naan in just about any pan, a cast-iron skillet does a particularly good job! The heavy bottom and great heat conduction do a lot to crisp up the naan. Make sure your skillet is well-seasoned, and get it good and hot.

Serving Suggestions

Although naan are good with just about anything, from soups to hummus to salads, I like to serve mine with this Mulligatawny Stew or with this Sheet Pan Tandoori Chicken. My Chicken Rogan Josh is amazing, as is this Easy Chicken Tikka Masala. These delicious Yogurt Marinated Chicken Thighs are fantastic!

How to Store Naan

• Store naan in airtight containers or food storage bags at room temperature for 2 to 3 days. I don’t recommend refrigerating quick breads like this one since the refrigerator tends to have a drying effect on homemade bread.
• To freeze, let the Naan cool completely. Then, store them in a zip-top bag, pressing out as much air as possible before freezing for up to 2 months.

More Bread Recipes to Try

• Focaccia Bread
• Keto Cloud Bread
• Whole Wheat Focaccia
• No Knead Skillet Olive Bread