Fast, delicious, and versatile, this Easy Two Ingredient Naan Bread is sure to be your new favorite side! 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.
You should also make this Instant Pot Butter Chicken – it’s the perfect meal to go with my Indian inspired easy Naan recipe!
Easiest Ever Homemade Naan
If you love Indian food like I love Indian food, then scarfing down Naan is probably something you’re pretty familiar with. This chewy flatbread is definitely a crave-worthy part of any meal, but especially alongside a delicious dish of curry.
My Indian-inspired Naan recipe is also great because it’s very easy to make at home! You only need a few ingredients to make the naan dough, and the process of shaping the naan and cooking them is fun and simple to do.
It’s a great recipe to make with children, by the way! Kids love to work with bread dough, and this one is especially great because it’s cooked on the stovetop instead of in the oven. That way, they can see it cooking up right before their eyes.
What is Naan?
At heart, 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, even 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 a savory entree.
Is Naan Healthy?
So is naan healthy? Like most baked goods, it can be… or it can be kind of iffy, made with low-quality ingredients and lots of preservatives. AND, high carbs. 😬
This version, however, is definitely on the healthier side, thanks to the simple ingredients: sour cream and flour. That’s right! There’s no hydrogenated oil, sugar, or other questionable stuff in here. Just a simple and healthy side dish that everyone will want seconds of!
This is one you won’t be able to forget! As I mentioned before, there are only two basic ingredients here. If you keep sour cream on hand, like I do, you can make it anytime!
- 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: I usually look for sour cream with no gums or stabilizers added, for the best result. You’ll need 1 cup of sour cream.
- Olive Oil: For brushing.
- Chopped Fresh Parsley: For garnish.
How to Make Naan
Here’s where it gets fun. I let the stand mixer do all of the work, and then cut, shape, and cook my naan in a pan on top of the stove. That way, I can get a nice crunchy-chewy exterior, even without a tandoor.
- Mix the Dough. Place the flour and sour cream in your mixer’s bowl. Attach the dough hook to the mixer. Start to mix on medium-low speed until combined. Stop the mixer to scrape down the flour a couple times. Once combined, increase the speed to medium, and continue to mix for 2 to 3 minutes, or until a smooth ball forms.
- Shape the Naan. Transfer the dough to a floured surface and knead it a few times. Shape dough into a ball, and then cut the dough ball into 8 pieces. Grab a piece of dough; lightly flour it on all sides and roll it out into a circular shape. If it’s sticky, sprinkle dough with flour to keep it from sticking to the rolling pin. You can also sprinkle the rolling pin with flour.
- Cook the First Side. Once the naan are rolled out, brush the tops 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.
- Cook the Second Side. Flip the naan over, and continue to cook for 2 more minutes, or until the bottom is browned. Set aside on a plate, and keep covered with a kitchen towel while the remaining pieces are cooking.
- Enjoy! You can serve these right away, or store for later.
Tips for Success
Want to know more about making this easy recipe? Great! Here are a few tips for making the best two-ingredient naan ever.
- Sour Cream Substitute: If you like, you can substitute plain yogurt for the sour cream. It has a great flavor and sturdy thickness, perfect for making these delicious flatbreads.
- Yummy Mix Ins: You can try adding just about anything to these tasty naan: roasted garlic, shredded cheese, and fresh chives are great choices.
- 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.
Although naan are good with just about anything, from soups to hummus to salads, I like to serve mine with yummy Indian inspired dishes for a meal that feels like a real restaurant treat. Here are some easy recipes to give you inspiration and get you started!
- Tandoori Chicken: This easy Sheet Pan Tandoori Chicken is made with moist and tender bone-in chicken, marinated in yogurt and spices, and roasted on a bed of chickpeas, sweet potato, and cauliflower.
- Tikka Masala: Creamy, tomato-ey, spicy, and lightly charred… hungry yet? My Easy Chicken Tikka Masala is a homemade version of the takeout favorite, made easily on the stovetop.
- Yogurt-Marinated Thighs: Curry spices and yogurt make this easy chicken-thigh dish a favorite. Its crispy-skinned deliciousness goes perfectly with homemade naan. Try my Yogurt Marinated Chicken Thighs and see for yourself!
How to Store Naan
- Store naan in airtight containers or food storage bags at room temperature, for two or three days. I don’t recommend refrigerating quick breads like this one, since the refrigerator tends to have a drying effect on homemade bread.
Can I Freeze Naan?
- Definitely! To freeze, just let Naan cool completely. Then wrap them in two layers of plastic wrap, or store in a zip-top bag, pressing out as much air as possible before freezing.
- Naan will keep frozen for up to 2 months.
TWO INGREDIENT NAAN BREAD
- 1⅓ cups self-rising flour, plus more for dusting
- 1 cup sour cream
- 2 tablespoons Olive oil, for brushing
- Chopped fresh parsley, for garnish
- Place the flour and sour cream in your mixer’s bowl. Attach dough hook to your mixer. Set mixer to medium-low speed and mix until combined. You might have to scrape down the flour a couple times. Once combined, increase speed to medium and continue to mix for 2 to 3 minutes, or until a smooth ball forms.
- Transfer the dough to a floured-surface; knead the dough a few times with your hands, and then shape it into a ball.
- Using a sharp knife, cut the dough ball into 8 pieces. Grab a piece of dough; lightly flour it on all sides and, using a rolling pin, roll it out into a circular shape. If it’s sticky, add a sprinkle of flour on the dough and the rolling pin.
- Once rolled out, brush the top of the rolled out dough with olive oil. Set a 10-inch skillet over medium heat and heat it up. When the pan is hot, pick up the rolled out dough 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.
- Flip over the flatbread and continue to cook for 2 more minutes, or until bottom is browned. Remove from pan and set on a plate; keep covered with a kitchen towel. Repeat the process with the rest of the dough. Serve right away or store for later.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
42 comments on “Easy Two Ingredient Naan Bread”
It’s okay, more like a biscuit though.
I decided, at the end of me having just made another Pinterest recipe, to have a go at these naan, whilst dishing up! Surely not the best time to try a new technique. Especially something as difficult as bread. But I made two batches so fast and easy. I’m impressed with myself – but am aware it’s been a good recipe shared, so thanks. 💖
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
I’ve made them twice now and they really are great for a homemade version. The one thing I did the 2nd time was to let the dough sit for 10 minutes before frying. Make them you won’t be disappointed
I am very glad you enjoyed it! Thank YOU! 🙂
Made these tonight for dinner and they were great. However, I had to add another 1/4 cup of flour while I was mixing it. Also the first four naan bread were flat and more dense than the last four. I’ll definitely make again but I’m going to try and let the dough sit for 15 minutes before I start to cook them. The last four I made rolled out better and had lots of air pockets and were really lite compared to the first four I made. But very happy with the end result
Takes way more sour cream and called for and then just taste like a flat biscuit
The flavor was good but I found the dough very difficult to work with. It was fatherly sticky and I ended up and a lot more flour when rolling out each piece. I also painted the pan with oil instead of the bread as again, the dough was difficult to work with. I can’t say I would make this recipe again. Maybe adjust the ingredients so the dough isn’t so sticky.
I would write more, but there are too many pop ups in my way.
Thanks for the recipe.
I’m glad you enjoyed it! Thank YOU! 🙂