2 Ingredient Millet Naan (Oil-Free, GF)

My 2 ingredient millet naan bread is the plain and so satisfying 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.

2 Minute 2 Ingredient Naan

Welcome to another recipe that falls under the “mind-blowing” classification (right up there with mymind-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 beingridiculously straightforwardto:

• make (mix two shelf-stable pantry ingredients with water)
• spread (straightforward to spread batter, no rolling of any kind)
• cook (no oven, no fuss, this flatbread cooks in a skillet in well underTWO 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 betweenUS Customary(volume) andMetric(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 (typicallyproso milletin 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
• Straightforward to digest in general
• Low in cost compared to other gluten-free flours (such as almond flour or quinoa flour)

Look at more of mymillet recipes here.

Step by Step Directions

Note that the complete instructions 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 reliable for topping with open-face sandwich elements, or for serving alongside your go-to soups, stews, curries, and salads.

The naan has a toasted millet flavor–mild and somewhat corn-like–that is satisfying and neutral enough to be paired with just about any toppings or meals. It is reliable 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 nourishing ceramic nonstick skillets that are now available for purchase.
• Spread Batter inVery WarmSkillet (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 reliable 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).