Air Fryer Naan Bread
Air fryer naan bread starts with just self-raising flour and Greek yoghurt, so there is no yeast and no waiting for the dough to rise. Roll it out, cook each batch for about 6 minutes at 200°C, and brush with garlic and coriander butter while the breads are still hot. The result is soft and puffy, perfect for scooping up a curry.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4 naan breads
- Per 1 naan
- 320kcal
Making air fryer naan bread ahead
The raising agent in self-raising flour starts working as soon as it meets the yoghurt, so shape and cook the dough within about 15 minutes. Do not leave it for hours in the fridge, or the naan will be flatter. You can, however, make the garlic butter a few hours ahead and keep it covered at room temperature, then warm it just before brushing.
Check how many naans your basket takes before you start. A 5 litre basket usually fits two at once, which gives two batches of about 6 minutes. A smaller basket takes one at a time, so allow around 25 minutes of cooking for four.
Air fryer naan bread, step by step
Tap a time to start a timer.
- Make the dough Mix the flour and salt in a large bowl. Add the yoghurt and stir until the mixture clumps together. Tip it onto a lightly floured surface and knead for , until smooth and just slightly tacky. Add a spoonful of flour only if it sticks to your hands.
- Shape Cut the dough into 4 equal pieces, about 110g each. Roll each into an oval about 0.5cm thick, roughly 18cm long.
- Preheat Heat the air fryer to 200°C for .
- Cook in batches Put 2 naans in the basket without touching, or just 1 if the basket is small. Cook for , turn them over and cook for more, until puffed and golden. Wrap the cooked breads in a tea towel to keep them soft and warm while you cook the rest.
- Brush with butter Melt the butter, then stir in the crushed garlic and coriander. Brush over the hot naans and serve straight away.
Serving
Serve the breads warm with a curry, dal or a dip, or use them as a wrap for a filling. If you want a yeasted, traditionally pillowy version, try naan bread. For a filling idea, pitta bread with chicken works well in a naan too.
Common problems and fixes for Air Fryer Naan Bread
- The naan is dense and doughy in the middle.
- The dough was probably rolled too thick or was out of date. Roll it to 0.5cm, use self-raising flour that is in date, and cook for 1 minute longer on the second side.
- The dough is too sticky to roll.
- Greek yoghurt varies in thickness. Dust the surface and the rolling pin with flour and knead in a spoonful at a time, but stop as soon as the dough is only slightly tacky.
- The bread turns hard and cracker-like.
- It has been rolled too thin or cooked for too long. Keep the thickness at about 0.5cm and take it out as soon as it is puffed and golden.
Frequently asked questions about Air Fryer Naan Bread
Can you make it with plain flour?
Yes. Mix 1½ tsp baking powder into 250g plain flour in place of the self-raising flour, then follow the recipe as written.
Can you use low-fat or regular yoghurt?
Full-fat Greek yoghurt gives the softest dough. Thinner yoghurts make a stickier dough that needs extra flour, which can make the bread tougher.
Is it the same as restaurant naan?
Not exactly. Restaurant naan is cooked in a very hot tandoor and usually uses yeast, so it blisters and chars. This version is quicker, softer and more like a thick flatbread, which is great with curry.
How do you store and reheat leftovers?
Cool completely, wrap well and keep in an airtight bag for up to 2 days, or freeze for up to a month. Reheat in the air fryer at 180°C for 1–2 minutes, or 3–4 minutes from frozen.
How did you like the recipe?
4.7 / 5 · 51 ratings
