Bread Story
Fresh naan straight from the fryer is in a different league. Soft, fluffy and beautifully blistered with golden garlic butter running into every bubble, this is the bread that turns a good curry into a proper feast. Tear it, fold it, scoop with it—just don't expect any leftovers.
You’ll Need
Makes 6 naan breads
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
250ml warm milk
100g natural yoghurt
2 tbsp vegetable oil
1 egg
Garlic Butter
60g unsalted butter, melted
4 garlic cloves, finely grated
2 tbsp fresh coriander, finely chopped
Optional but Dangerous
Grated mature Cheddar
Chilli flakes
Nigella seeds
Butter chicken
Chicken tikka
Lamb curry
Method
In a large bowl, combine the flour, yeast, sugar and sea salt.
Add the warm milk, yoghurt, vegetable oil and egg, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave somewhere warm for around 1 hour, or until doubled in size.
Meanwhile, mix together the melted butter, garlic and chopped coriander.
Divide the dough into six equal portions.
Roll each portion into a classic teardrop shape about 5mm thick.
Lightly brush one side with a little of the garlic butter.
Preheat the air fryer to 200°C.
Air fry each naan for 4–6 minutes, turning halfway through, until puffed with golden blistered patches.
As soon as each naan comes out of the fryer, brush generously with the remaining garlic butter.
Serve immediately while warm and soft.