Two ingredient naan bread
Two ingredient two-step naan bread that’s ready in just 25 minutes. Wrap tightly in clingfilm and freeze for up to three months.
- 100g self-raising flour, plus a little extra for dusting
- 100g greek yoghurt
Mix the flour and greek yoghurt in a large bowl until thoroughly combined.
Lightly dust a surface and transfer the yoghurt mix. Knead it until smooth for about two to three minutes. If the dough gets too sticky, add more flour.
Divide the dough into four even parts.
Roll the dough out, so it’s about 5mm thick.
Heat a large non-stick frying pan on a high heat.
Cook the naan bread one at a time for two to three minutes on each side, until lightly golden and slightly puffy.
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