Ready for an easy, intensely satisfying and utterly delicious little project? Introducing 2 Ingredient Naan Bread. And when we say 2 ingredients we mean 2 ingredients, not 2 main and 6 1/2 side ingredients. Here they are: 1 1/4 cups of self-raising flour and 1 cup greek yoghurt. That’s all, and we can promise you that the results are scrumptious! Of course, if you choose to add some melted butter (or ghee), with some finely minced garlic and some parsley or cilantro on top, then you are knocking it out of the park like nobody’s business. Have them with your take out curry, use them as a base for homemade pizza or flatbreads or dunk them into your favorite soup. Anything goes!
1 1/4 cups self-raising flour, plus more for dusting (no self-raising flour, no problem! Just mix 2 cups all purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt in a large ziplock back. Close the bag, shake everything thoroughly and then remove what you need for the recipe. If you close the bag securely, the flour will keep for a few weeks.)
1 cup full fat greek yoghurt
If you want to make garlic naan bread:
2 tablespoon ghee or butter
1 clove garlic, finely minced
Coarse sea for sprinkling
Optional: cilantro or parsley as a garnish
If you want the garlic naan bread (c’mon, who are we kidding? Of course you do!), heat the butter and the minced garlic in a small saucepan until the butter has melted. Set aside.
Place the greek yoghurt and the self-raising flour in the bowl of a mixer outfitted with a dough hook and mix on medium speed until it forms a smooth dough. You can also mix with your hands and then knead until the dough comes together. Tip the dough out onto a well floured surface. Form a ball. Cut the ball into eight even pieces. Make sure your work surface is still well floured. Then use a rolling pin (or a wine bottle will also do the trick!) to form pieces 7-8 inches in diameter. Take a cast iron skillet, place it on the stove and turn up the heat until the skillet is very hot. Then place the first of your rolled out pieces in the skillet. When you see bubbles start to form on the surface of the naan, it’s time to flip it over. About another minute on the other side and the naan is done. Remove from the pan. Using a basting brush, brush some of the butter mixture on either side of the naan. If using, sprinkle the cilantro (or parsley) and some coarse sea salt on top. Repeat until dough is all used up.