Bloom yeast (if using active dry): In a small bowl, mix warm water (2 tablespoons), sugar, and active dry yeast. Let it sit 5–10 minutes until foamy. If using instant yeast, skip this step and add it directly to the flour.

Mix the dry ingredients: In a large bowl, whisk flour, salt, and baking powder. Stir in instant yeast now if using it.

Bring the dough together: Add yogurt and oil. If you bloomed active dry yeast, pour that in too. Stir with a spoon until shaggy, then add warm water 1 tablespoon at a time until the dough comes together and is slightly tacky but not sticky.

Knead briefly: Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth and elastic. It should feel soft and spring back slightly when pressed.

First rise: Place dough in a lightly oiled bowl, cover, and let it rise in a warm spot until puffy—about 45–60 minutes. It may not fully double, and that’s fine.

Prep the air fryer: Preheat your air fryer to 380°F (193°C) for 3–5 minutes. If your model runs hot, go with 370°F (188°C). Lightly brush the basket or tray with oil to prevent sticking.

Divide and shape: Punch down the dough and divide into 6 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball into an oval or teardrop about 1/4 inch thick. Thinner dough blisters better; thicker dough stays pillowy.

Flavor it: Brush tops lightly with oil or melted butter. For garlic naan, press minced garlic and a sprinkle of salt onto the surface. You can also add nigella or sesame seeds now.

Air fry in batches: Place 1–2 naan (don’t overcrowd) in the basket. Cook 3–4 minutes, flipping halfway. They should puff and get light brown spots. If you like more char, add 30–60 seconds.

Finish with butter: As each naan comes out, brush with melted butter or ghee and sprinkle with chopped cilantro if you like. Keep cooked naan wrapped in a clean towel to stay warm and soft.

Serve: Enjoy warm with curry, soup, grilled meats, or as a flatbread for wraps and pizzas.