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My 2 ingredient millet naan bread is the simple and so delicious bread you need to make! It only requires TWO ingredients and TWO minutes of your time (start to finish), plus it is gluten-free, lectin-free, oil-free and vegan.
Table of Contents
- 2 Minute 2 Ingredient Naan
- Recipe Benefits
- Ingredients for the
- Benefits of Millet Flour
- Step by Step Directions
- Step One: Preheat the Nonstick Skillet
- Step Two: Mix the Naan Batter
- Step Three: Spread the Batter
- Step Four: Cook the Naan
- Step Five: Cool the Millet Naan
- Taste & Texture of Millet Naan
- Tips for Success and Variations
- FAQ
- Related Recipes
- 2 Ingredient Millet Naan (Oil-free, Gluten-free) Recipe
2 Minute 2 Ingredient Naan
Welcome to another recipe that falls under the “mind-blowing” classification (right up there with my mind-blowing red lentil tofu).
The recipe results from numerous millet tortilla experiments, which I have yet to get right. Yet from the ashes of my tortilla fails arose this phoenix of a flatbread: 2 Ingredient Millet Naan.
Filling, nourishing, and all-around YUMMY, this bread is remarkable for being ridiculously easy to:
- make (mix two shelf-stable pantry ingredients with water)
- spread (easy to spread batter, no rolling of any kind)
- cook (no oven, no fuss, this flatbread cooks in a skillet in well under TWO MINUTES)
You will love it, guaranteed.
Recipe Benefits
- Only 2 ingredients
- Only 2 minutes/ mins to make (total time)
- No leavening (i.e., no baking powder, no baking soda, no yeast)
- No oven / no baking
- No rolling (no rolling pin or floured surface to clean up!)
- No yogurt/ yoghurt of any kind (non-dairy or dairy greek yogurt)
- Vegan (egg-free, dairy-free)
- Gluten-free
- Nut-free
- Oil-free (no vegetable oil, melted butter, ghee, or olive oil needed)
- High fiber (5 grams per naan)
- No all purpose flour or self-raising flour / self-rising flour
Ingredients for the
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Millet flour
- Flaxseed meal (I prefer golden flaxseed meal)
You will also need some water to bind the two ingredients into a batter. I use filtered tap water, but you can use what you prefer.
Salt is optional. I typically add a pinch (roughly 1/8 tsp salt) to enhance the flavor of the bread, but it is up to you.
Benefits of Millet Flour
Millet flour is a flavorful, versatile gluten-free flour made by finely grinding millet seed (typically proso millet in North America). It has a neutral flavor that is slightly reminiscent of dried corn. Millet flour (and millet) is:
- Gluten-free
- Lectin-free
- One of the only grain flours/grains that is alkalizing to the body
- An excellent source of B vitamins
- A good source of protein (16 grams per cup)
- A good source of fiber
- Easy to digest in general
- Low in cost compared to other gluten-free flours (such as almond flour or quinoa flour)
Check out more of my millet recipes here.
Step by Step Directions
Note that the complete directions are also in the recipe card below.
Step One: Preheat the Nonstick Skillet
Place a nonstick skillet (preferably ceramic nonstick, or seasoned cast iron) over medium heat to preheat.
Step Two: Mix the Naan Batter
In a small bowl, stir together the millet flour, flaxseed meal, and optional salt. Stir in the water until blended. Let sit for 15 to 20 seconds to thicken slightly.
Step Three: Spread the Batter
Pour the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7×5 inches / 17.5×2 cm)
Step Four: Cook the Naan
Increase the heat to medium high heat and cook the naan for about 45 to 60 seconds (watch closely) until the top side appears dry, a spatula is easily slid underneath, and there are some browned spots on the bottom side.
Slide a spatula underneath the naan and flip over. Cook for about 30 to 45 seconds longer until the other side is browned in multiple spots.
Step Five: Cool the Millet Naan
Transfer naan to a cooling rack to cool slightly (or completely, if planning to store for later).
If desired, sprinkle the finished naan with some chopped fresh cilantro or parsley leaves.
Taste & Texture of Millet Naan
The naan is hearty, soft and pliable, so you can bend and fold it with ease. It is perfect for topping with open-face sandwich elements, or for serving alongside your favorite soups, stews, curries, and salads.
The naan has a toasted millet flavor–mild and somewhat corn-like–that is delicious and neutral enough to be paired with just about any toppings or meals. It is best eaten warm or cooled (not cold).
Tips for Success and Variations
- Use a Nonstick Pan: It is is very important to use a nonstick skillet to cook the naan. The batter will stick like crazy if you use a regular skillet. You can use a well-seasoned cast-iron skillet or one of the many options for healthy ceramic nonstick skillets that are now available for purchase.
- Spread Batter in Very Warm Skillet (almost hot!): It is also very important to heat the skillet over medium heat until it is very warm/ almost hot. A drop of water should bounce off the surface of the skillet when it is warm enough. The batter will stick if spread into a cold skillet.
- Flip the Naan When the Top Side Looks Dry: The naan is typically ready to flip over when the top side appear dry. Slide a spatula / pancake turner underneath; the bread should release easily. If not, continue cooking.
- Flavor Variations: The naan can be varied by adding different spices or aromatics (e.g., cumin, curry powder, garlic powder or minced fresh garlic, onion powder), some mix-ins (e.g., sesame seeds, chopped green onions, or minced chilies) or fresh herbs (e.g., chopped fresh cilantro, basil, or rosemary).
FAQ
- What is the best way to store the Millet Naan? Store the cooled naan in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
- How can I rewarm the naan? The naan can be rewarmed in medium-high skillet (about 15 second per side) or in the microwave (roughly 15 to 20 seconds on HIGH).
- Can I Double or Triple the Recipe? Yes! You can multiple the ingredients by the number of naan you would like to make (e.g., 2, 3, 4, etc.). Store any extra naan as described above.
- Is there an alternative to using millet flour? I have not tested the recipe with other flours besides millet flour. The recipe might work with an equal weight of other flours, but I cannot predict the results.
- What can I use in place of flaxseed meal? You can substitute an equal amount of finely ground chia seeds can be used in place of the flaxseed meal.
- Can I use this as a pizza crust? Yes! I recommend (1) doubling the recipe for a slightly larger crust that can still be made in a skillet; (2) spreading the batter into a round shape (rather than oval); and (3) cooking on medium heat (rather than medium-high) until just set (not browned). The crust can be stored in an airtight container or bag until ready to use (see general storage directions above).
Related Recipes
2 Ingredient Millet Naan (Oil-free, Gluten-free)
Equipment
- 1 nonstick skillet (e.g., healthy ceramic nonstick or seasoned cast iron)
Ingredients
- 3 tablespoons millet flour
- 2 tablespoons flaxseed meal, (I prefer golden flaxseed meal)
- 1/4 cup water, (I use filtered tap water)
Instructions
- Place a nonstick skillet (preferably ceramic nonstick, or seasoned cast iron) over medium heat to preheat.
- In a small bowl, stir together the millet flour, flaxseed meal, and an optional pinch of salt. Add the water, stirring until blended. Let sit for 15 to 20 seconds to thicken slightly.
- Pour the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7×5 inches / 17.5×2 cm)
- Increase the heat to medium high and cook the naan for about 45 to 60 seconds until the top side appears dry, a spatula is easily slid underneath, and there are some browned spots on the bottom side.
- Slide a spatula underneath the naan and flip over. Cook for about 30 to 45 seconds longer until the other side is browned in multiple spots.
- Transfer naan to a cooling rack to cool slightly (or completely, if planning to store for later). Eat and enjoy!
Notes
-
- Storage: Store the cooled naan in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
- Rewarm the naan: The naan can be rewarmed in medium-high skillet (about 15 second per side) or in the microwave (roughly 15 to 20 seconds on HIGH).
- Nonstick skillet: It is very important to use a nonstick skillet. The naan will stick (badly!) if made in a regular skillet.
- Stick with millet flour: I have not tested the recipe with other flours besides millet flour. The recipe may or may not work with an equal weight of other flours, but I cannot predict the results.
- Flaxseed meal alternative: You can substitute an equal amount of finely ground chia seeds in place of the flaxseed meal.
- Garlic naan: Add 1/4 teaspoon garlic powder or 1 small clove garlic (mashed or minced) to the naan batter.
- Flavor Variations: The naan can be varied by adding different spices or aromatics (e.g., cumin, curry powder, garlic powder or minced fresh garlic, onion powder), some mix-ins (e.g., sesame seeds, chopped green onions, or minced chilies) or fresh herbs (e.g., chopped fresh cilantro, basil, or rosemary).
It was very successful, just need to follow all the directions. Suggestions and options were good! Very good tasting and easy to digest. It will be one of go to’s for cooking on the sailboat!
Excellent, L.N.! How exciting, cooking on a sailboat!
Beyond! I’m trying to eat a low lectin diet and miss bread so much. This bread is everything! It is so easy and delicious, I can make one or two in no time at all. Thank you so much!
I am so glad you are loving the bread, Gina Marie!
We used Pearl millet flour and flaxseed meal and a non stick skillet which never sticks when we make naan bread and other Indian rotis and we have to add triple the amount of water and still the mixture kept sticking to the pan!
Hi Disappointed,
I am so sorry to hear that the recipe did not work out. Your description sounds so different from my experience making this naan (many times over). My guess is that your experience stems from two issues: (1) pearl millet flour (I’ll explain in a moment and/ or (3) measuring too much of the dry ingredients.
Regarding the pearl millet flour: I’m writing my recipes from the US, where there is really only one type of millet available. North American manufacturers do not specify the type of millet on packages (just “millet”), but various sources indicate that the only millet grown for human consumption in the United States is proso millet. Pearl millet is unheard of hear (unless you go to an Indian market, in a large urban area, or special order it). I do not know how pearl millet flour differs from proso millet flour in recipes, but that could be a cause for the problems. Pearl millet flour may be more absorbent than proso millet flour (I do not know), which would account for needing to add so much more water.
The second potential problem could be measurement. Did you measure by volume or by weight? Unless the issue is the pearl millet flour, than I am wondering if you measured by volume measures (tablespoons) This is certainly fine, but you need to be very careful not to pack the tablespoons full of flour (e.g., do not scoop the flour into the measure, this will cause a LOT of extra flour to be added. Same , too, with the flaxseed meal). For both ingredients, be sure to follow standard flour measuring advice: lightly spoon the flour or flax meal into the tablespoon measure and level off the top with a straight edge. It is very easy to add more than double the amount of dry ingredients if they are scooped in and compacted.
If the proportions are off (dry to liquid ingredients), the naan will be more likely to stick.
I hope you will give the bread another try! Cheers.
I made one this morning in my cast iron skillet and when I tried to bend it to hold my eggs and sausage it broke in half and pieces fell off. I had to wrap it in a paper towel to eat it. Any ideas on why this would happen?
Hi Melissa,
I’m sorry that happened. I cannpt know exactly what the issue was, but perhaps it was cooked a bit too long in the skillet (dried out)?
I prepared this recipe today for lunch. Since I did not have enough flaxseed meal, I used only 1 tbsp instead of two. It worked just fine. The result was a a soft tortilla. I used it as a tortilla for bean tacos. It worked perfectly. Thank you so much for this recipe!
Ilia, thank you so much for sharing your adaptation, I’m so glad that worked out. That sounds like a perfect lunch 🙂
Brilliant recipe, comes out perfect! I’ve made it four times now. Thank you!
Gosh, thank you for such high praise, Jens 🙂
Unbelievably easy and unbelievably good! I added garlic powder and that was a nice touch.
Will definitely make these again.
Thank you for the recipe
Wonderful, Diane! I am so glad that you like the bread.
Thank you, Camilla,
Flax has delicate oils, omega 3s. Do you worry about oxidizing and damaging them and as a result not being healthy?
Hi Barb,
I understand your point. If you are consuming flaxseed purely for the health benefits, then freshly grinding the seeds before using and consuming raw is ideal. But flaxseed is also a wonderful plant-based ingredient for making breads and replacing eggs in all kinds of recipes. Not all of the benefits are lost with heating (you can google to read the research on the topic). I do not personally worry about losing some benefits by using flax as an ingredient for baking, but it is up to you if you would prefer to save it for raw uses to maximize the benefits.
Completely. Obsessed. So easy to whip up in a few minutes, even on a busy morning (made it to go with the pepita eggs you have elesewhere on your site. Yum!). Thank you for your brilliant and original recipes, Camilla!
You are so welcome, Giselle!
Camilla, this looks delicious!
I ordered millet flour…can’t wait to try it!
I hope you like it June! I love millet flour 🙂
Camilla, this bread is delicious and easy!
So few ingredients…it’s simple enough to make one serving for lunch!
Thank you for including the information on millet flour. I did not know it is lectin free and alkalizing to the body.
Thank you for continuing to experiment and sharing your recipes!
Hooray, so glad you like the bread, June! 🙂
I had all the ingredients (all two, lol) and so had to try this. It is DELICIOUS! I added a little garlic and devoured it as soon as it cooled. I simply can’t believe how good this is! Love all of your recipes and this one follows suit. Thank you!!
Whoohoo! So glad you like it, Angela 🙂
Worked like a dream in my ceramic skillet! I devoured it and plan to make a batch of multiples tonight. Thank you!!!
Hurrah, that’s great, Nina! So glad you like the bread.
Thank you for all of your recipes. This is pure genius, it comes out perfect. I have missed bread so much! I’ve already made this three times, it is going to be a staple.
I am so happy you’ve already made the naan several times, Juanita, and that you like it so much. Thank you, too, for the kind words. 🙂