My 4-Ingredient Naan I Make Every Week...

The Easiest Bread You’ll Ever Make

I thought I’d share my current go-to recipe: my 4-ingredient naan bread. I make this every single week—sometimes for breakfast, sometimes for lunch, sometimes for dinner. Breakfast? I turn it into tacos with eggs and bacon. Lunch? A wrap with leftover meat and greens. Dinner? It becomes the perfect “bread on the side.” And with Thanksgiving tomorrow, it’s the perfect leftover sandwich bread maker! Basically… this naan is wildly versatile. And ridiculously simple. Here’s the recipe:

Ingredients

• 1 ½ cups all-purpose flour (gluten-free works too)

• 1 cup Greek yogurt (thicker is better)

• ½ tsp baking powder

• ½ tsp sea salt

Instructions

1. Add everything to a bowl and mix with a wooden spoon. Even if it looks shaggy and not fully combined, dump it onto the counter and knead it into a ball just until comes together (add a sprinkle of flour if it’s super sticky).

2. Divide into 4 equal pieces. Ideally, place them in a bowl, cover, and rest for 1 hour or overnight.
   If you’re impatient, you can cook them right away—just know they’ll be a little chewier.

3. When you’re ready to cook, flour your counter and roll each piece fairly thin.

4. Heat a pan until hot, add a bit of oil (I use avocado oil), and lay in one naan. Cook 30 seconds to 1 minute per side, or until golden brown.

5. Repeat with the remaining dough.

Serve it however you want—and enjoy.

Would love to know how you use yours!