Naan Bread in Air Fryer

Enjoy freshly made Naan Bread in minutes with your air fryer! This easy recipe yields soft, fluffy naan with a perfect golden crust.

Course Appetizer, Side Dish

Cuisine Indian

Keyword air fried, air fryer, garlic, naan

Prep Time 15

Cook Time 8

Rest 2

Total Time 2 23

Servings servings

Calories 280kcal

Equipment

Air Fryer

Ingredients

⅓ cup milk warm
1 tablespoon granulated sugar
2 teaspoons active dry yeast
3 cups all-purpose flour
3 tablespoons vegetable oil
2 tablespoons plain yogurt
2 teaspoons grated garlic
1 teaspoon salt

3-4 tablespoons water for kneading

Garlic Butter

3 tablespoons butter - melted
2 tablespoons coriander - chopped or cilantro leaves.
2 teaspoons minced garlic

Instructions

Whisk the warm milk, sugar, and active dry yeast in a bowl. Cover and allow it to sit for 5 minutes. The mixture should be frothy on top after 5 minutes. If not start over with new yeast.
In a separate bowl combine the flour, oil, yogurt, garlic, and salt.
Next, add the activated yeast mixture.
Now, mix everything and then knead with water (3-4 tbsp) as required to form a soft, smooth, and elastic dough.
Drizzle some oil on top of the dough, cover it with plastic wrap, and set it a warm place for at least 2 hours to let it rise. The dough should double in size after resting for 2 hours.
Divide the dough into 8 equal portions.
Using a rolling pin flatten the dough into rounds, around ½ inch thick.
Make the garlic butter by combining the melted butter, coriander, and garlic in a small bowl.
Brush the mixture on top of each portion of the dough.
Preheat the air fryer to 350 F or 180 C.
Spritz the air fryer basket with some cooking oil, place the naan in the basket, one at a time, and cook for 7-8 minutes on one side or until it is golden brown on top. Do not turn over, cooking on both sides makes the naan hard.
Brush some garlic butter on top of the naan immediately after removing it from the air fryer. Repeat with the rest of the dough.
Serve hot with your favorite Indian curry or Dal.

Notes

You can store the leftovers in an airtight container for 3 days in the refrigerator or it can be frozen for 2 months in the freezer.
To make the dough for the naan, ensure the milk is warm and not hot, or it may kill the yeast. If the yeast mixture doesn't get frothy after 5 minutes, start over with fresh yeast.
You can use a food processor to mix the dough for a quicker and more consistent result. If you don't have a food processor, mix and knead by hand until you get a smooth and elastic dough. Don't over-knead the dough, or it will become tough and chewy.
Letting the dough rise for at least 2 hours is crucial for the naan to be light and fluffy. If you're short on time, you can let it rise for 30 minutes to an hour in a warm place or until it doubles in size.
Don't roll the naan too thin, or it will become too crispy and lose its soft texture. Half an inch thick is perfect.
Brush the naan with garlic butter before cooking to infuse it with extra flavor.
Preheat the air fryer before cooking to ensure the naan cooks evenly and gets that golden-brown color on top.
Brush the basket with oil to prevent sticking. You can also use parchment paper to line the basket, but make sure to poke holes in the paper to allow air to circulate.
Brush the naan with more garlic butter immediately after removing it from the air fryer to keep it moist and flavorful.
For a variation, you can add some chopped herbs like parsley or basil to the garlic butter for an extra burst of flavor.
Serve the naan hot with your favorite Indian curry or dal for a delicious and satisfying meal. And don't forget to dip the naan in the curry for an extra burst of flavor!

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