I found this on the AllRecipes site a while ago, and got around to trying it tonight.

Since I don’t keep self-rising flour in the house, mine changed to Four Ingredient Naan, but it worked nicely.

Two Ingredient Naan

• 1-1/4 cups self-rising flour, or more as needed
• 1 cup whole-milk Greek yogurt

Mix flour and yogurt together in a large bowl until combined. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.

Pat dough into a rough 9×7″ rectangle. Divide into 8 equal pieces. Lightly dust each piece with flour and flatten into a semi-rectangular shape, about 1/4″ thick.

Lightly grease a large skillet and place it over medium heat. Add 1 or 2 of the flattened dough pieces to the skillet. Cook until they begin to bubble and brown, 2 to 4 minutes. Flip over and cook an additional 2 to 4 minutes. Remove from heat and repeat with remaining dough until all pieces are cooked. Serve warm.

Cook’s Notes: Cooking these flatbreads can be a bit of a smoky process! Make sure to have a window open or a stove vent on just in case!

Homemade self-rising flour: for every 1 cup of all-purpose flour, add a 1/2 teaspoon of salt and 2 teaspoons of baking powder to make it “self-rising”.

Notes:

I patted the dough into a 7″ diameter, cut it in 8 pieces, then rolled each piece into a ball before flattening it.

1/4″ thick is way too thick. The bread was burning before it cooked through, so I had to turn the heat down a couple of notches. The last part of the batch I rolled to 1/8″ thickness and it worked much better.

2 minutes per side was plenty — the original instructions said it would be smoky — the house smelled of “burnt”, but the naan was fine.