Two-Ingredient Naan
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Quick and easy naan bread made with self-raising flour and Greek yogurt, flavored with nigella and cumin seeds. Perfect for serving with curry.
Ingredients
- 250 g self-raising flour
- 4.93 ml salt
- 9.86 ml nigella seeds
- 9.86 ml cumin seeds
- 200 g Greek yogurt
- 50 g ghee or butter melted
Nutrition (per serving, estimated)
Estimated based off 3 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 156 mg
- Iron: 3.04 mg
- Magnesium: 13.9 mg
- Phosphorus: 256 mg
- Potassium: 81.1 mg
- Zinc: 0.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 250 g self-raising flour
- 4.93 ml salt
- 9.86 ml nigella seeds
- 9.86 ml cumin seeds
- 200 g Greek yogurt
Prepare
- Melt 50 g ghee or butter
Let's Cook
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Step 1.
In a large bowl, combine 250g (9oz/2 cups) self-raising flour, 1 tsp salt, 2 tsp nigella seeds, and 2 tsp cumin seeds. Make a well in the center, then add 200g (7oz/generous ¾ cup) Greek yogurt. Stir with a wooden spoon until combined, then use your hands to bring the mixture together into a dough.
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Step 2.
Turn the dough out onto a lightly floured work surface. Knead by hand for 4–5 minutes until smooth. Divide the dough into 6 equal pieces and roll each piece into a thin oval shape, about 1/4-inch thick.
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Step 3.
Heat a non-stick frying pan or skillet over high heat until smoking hot. Place one naan in the pan and cook for 2–3 minutes, until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 2–3 minutes.
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Step 4.
Transfer the cooked naan to a large piece of foil. Brush the top with melted ghee or butter, then fold the foil to enclose the naan and keep it warm. Repeat with the remaining naan, adding each cooked one to the foil parcel. Serve warm.