Proof the yeast: In a bowl, combine warm water (about body temperature), sugar, and yeast. Stir and let sit for 5–10 minutes until foamy. If nothing happens, your yeast might be dead or the water is too hot or cold.

Mix the dough: In a large bowl, add flour, salt, and baking powder (if using). Stir in the yogurt and yeast mixture. Add 1–2 tablespoons of oil and mix until a shaggy dough forms.

Knead: Turn the dough onto a lightly floured surface. Knead for 5–7 minutes until smooth and slightly tacky but not sticky. Add a sprinkle of flour only if needed.

First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes. If your kitchen is cool, give it more time.

Preheat the air fryer: Heat your air fryer to 375°F (190°C) for at least 3–5 minutes. A hot basket helps create those beautiful bubbles.

Divide and shape: Punch down the dough and divide into 6–8 pieces. Roll each piece into a ball. On a floured surface, roll each ball into an oval or teardrop shape about 1/4 inch thick. Thinner naans cook faster and get more blisters.

Optional flavor additions: For garlic naan, sprinkle minced garlic and chopped cilantro on one side and lightly press them into the dough. You can also add nigella seeds or sesame seeds.

Cook the naan: Lightly brush the air fryer basket with oil, or use a small parchment liner with holes. Place 1–2 naans in the basket, making sure they don’t overlap. Air fry for 3–4 minutes, flip, and cook another 2–3 minutes until puffed with golden spots.

Finish with butter: Brush the hot naan with melted butter or ghee. Add a pinch of salt and herbs if you like. Keep cooked naans wrapped in a clean towel while you finish the batch to keep them soft.

Serve: Enjoy warm with curry, grilled meats, hummus, or as a base for flatbread pizzas.