📝 About This Recipe
Transform simple store-bought or homemade naan into a gourmet experience with the magic of the air fryer. This recipe elevates the traditional Indian flatbread by infusing it with a rich, aromatic garlic-herb butter that crisps up beautifully in minutes. The result is a perfect harmony of a pillowy-soft center and a shatteringly crisp, golden-brown edge that rivals any tandoor oven.
🥗 Ingredients
The Bread
- 4 pieces Naan Flatbreads (Standard size, plain or garlic flavored)
Aromatic Garlic Butter
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 3 cloves Fresh Garlic (finely minced or pressed)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 1 teaspoon Fresh Parsley (finely chopped)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle heat)
- 1/4 teaspoon Kosher Salt (adjust if using salted butter)
- 1 teaspoon Extra Virgin Olive Oil (helps prevent the butter from burning)
Finishing Touches
- 1/2 teaspoon Nigella Seeds (also known as Kalonji)
- 1 pinch Flaky Sea Salt (for garnish)
- 1 Lemon Wedges (for a bright acidic finish)
👨🍳 Instructions
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1
Preheat your air fryer to 375°F (190°C) for about 3-5 minutes to ensure an even cooking environment.
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2
In a small mixing bowl, combine the softened butter, minced garlic, chopped cilantro, parsley, chili flakes, and kosher salt.
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3
Whisk in the teaspoon of olive oil into the butter mixture; this raises the smoke point of the butter and adds a lovely sheen.
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4
Lightly mist the back side (the flatter side) of each naan with a tiny bit of water or oil spray to keep it from drying out.
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5
Generously spread the garlic-herb butter mixture over the top (bubbly side) of each naan, ensuring you reach all the way to the edges.
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6
Sprinkle a few nigella seeds over the buttered surface, pressing them lightly so they adhere.
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7
Place one or two naan pieces into the air fryer basket in a single layer. Do not overlap, as this will result in soggy spots.
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8
Air fry at 375°F for 3 minutes. At this point, check for color; the garlic should be fragrant and the edges starting to brown.
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9
Continue cooking for another 1-2 minutes if you prefer a crunchier, more 'toasted' texture.
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10
Carefully remove the hot naan using tongs and place them on a wire rack for 30 seconds; this prevents the bottom from becoming soggy from steam.
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11
Repeat the process for the remaining naan pieces.
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12
Finish with a sprinkle of flaky sea salt and a very light squeeze of fresh lemon juice to brighten the fats.
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13
Slice into wedges using a pizza cutter and serve immediately while the butter is still sizzling.
💡 Chef's Tips
If using frozen naan, do not thaw first; simply add 1-2 minutes to the air frying time. For a vegan version, substitute the butter with a high-quality vegan buttery spread or coconut oil. Avoid using pre-minced jarred garlic, as it can turn bitter when air-fried at high temperatures; fresh is best. If your naan is very thin, reduce the temperature to 350°F to prevent the edges from burning before the center is heated. Store any leftover garlic butter in the fridge for up to a week—it’s great on roasted vegetables too!
🍽️ Serving Suggestions
Serve alongside a rich, creamy Butter Chicken or Paneer Tikka Masala. Use as a base for a quick 'Naan Pizza' by adding mozzarella and tomatoes after the first 3 minutes of air frying. Pair with a cool Cucumber Raita or Hummus for a satisfying appetizer. Enjoy with a hot cup of Masala Chai for a savory afternoon snack. Serve with a crisp side salad of red onions, tomatoes, and cucumbers tossed in lime juice.