Description
This Homemade Naan recipe is soft, fluffy, and easy to make with or without an air fryer. Made with warm milk, yogurt, and active dry yeast, this naan has a pillowy texture and a rich, buttery finish. Perfect for scooping curries or enjoying solo, this recipe gives you restaurant-style Indian flatbread from your own kitchen—no tandoor required!
Ingredients
3 cups all-purpose flour
1/3 cup warm milk
1 tablespoon sugar
1 teaspoon salt
3 tablespoons plain yogurt
3 tablespoons water
1 tablespoon oil
1 tablespoon active dry yeast
1/3 cup butter, melted (for brushing)
1 tablespoon nigella seeds (optional)
2 tablespoons chopped cilantro (optional)
Instructions
In a small bowl, mix warm milk, sugar, and active dry yeast. Cover and let sit for 5 minutes until frothy.
In a large mixing bowl, combine flour, salt, yogurt, water, and oil. Add yeast mixture and stir until a dough forms.
Knead lightly, coat with a little oil, cover, and let rise in a warm place for 2 hours until doubled.
Punch down dough and divide into 10 equal portions. Roll each into an oval about 4–5 inches long and 1/4 inch thick.
Air Fryer Method: Preheat to 350°F. Brush air fryer basket with butter. Optional: brush water on each naan and sprinkle with nigella seeds and cilantro. Cook each naan for 4 minutes (one side only).
Skillet Method: Heat a skillet over medium-high. Cook each side of naan for 1–2 minutes until puffed and golden.
Brush hot naan with melted butter and serve warm.
Notes
Store naan at room temp for 2 days or in the fridge up to 5 days.
Freeze in a zip-top bag and reheat in a toaster or air fryer.
To make vegan, use plant-based yogurt, milk, and butter.
Use whole wheat flour for a more wholesome version (50/50 works well).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Indian
