These air fryer cheesy garlic naan breads have a soft yoghurt dough, a melted cheese centre and a fragrant garlic-butter finish. Because the dough uses baking powder rather than yeast, there is no long proving time. Serve them warm with soup, curry or a simple salad.
At a Glance
- Makes: 8 small naan breads
- Preparation: 20 minutes, plus 10 minutes resting
- Cooking: 6–9 minutes per batch
- Total: approximately 45–60 minutes, depending on air fryer capacity
Ingredients
For the dough and filling
- 150g plain flour, plus a little extra for dusting
- 2 tsp baking powder
- ¼ tsp fine salt
- 120g thick plain Greek yoghurt, adding a little more only if needed
- 80g grated mature Cheddar or mozzarella
- A little oil spray for the basket, if needed
For the garlic butter
- 20g unsalted butter, melted
- 1 small garlic clove, finely grated
- 1 tbsp chopped fresh coriander or parsley
- A small pinch of salt
How to Make Cheesy Garlic Naan in the Air Fryer
- Mix the flour, baking powder and salt in a bowl. Stir in the yoghurt until a soft dough forms. Knead briefly with lightly floured hands, adding only enough extra flour to stop excessive sticking. Cover and rest for 10 minutes.
- Divide the dough into eight pieces. Flatten each piece, place about 10g cheese in the centre, then pinch the edges together to seal. Gently flatten into a small oval, taking care not to tear the dough.
- Preheat the air fryer to 180°C if your model recommends it. Lightly oil the basket. Arrange the naan in a single layer with space between them; cook in batches rather than stacking.
- Air fry for 6–9 minutes, turning carefully halfway through, until puffed, golden and cooked through. Check the first batch early, as timings vary between appliances and naan thickness.
- Stir the melted butter, garlic, herbs and salt together. Brush over the hot naan and serve immediately.
Helpful Tips
Use thick yoghurt rather than a runny variety. Seal the cheese inside well to minimise leaks. Keep the naan small enough to fit your basket without folding. The original recipe mentioned proving the dough for two hours, but baking-powder dough does not need a yeast-style rise.
Serving Ideas and Variations
Serve with a vegetable curry, tomato soup or a yoghurt dip. Swap the herbs, add a pinch of chilli flakes or use mozzarella for a stretchier centre. For another yoghurt-based bread idea, see our garlic naan bread recipe, or browse more air fryer recipes.
Storage and Reheating
Cool promptly, refrigerate in an airtight container for up to two days, and reheat until piping hot. You can freeze the cooled naan for up to two months; thaw in the fridge before reheating. The texture is best when freshly cooked.
Frequently Asked Questions
Do I need yeast?
No. Baking powder gives these small naan breads their lift, so the dough only needs a short rest.
Can I use self-raising flour?
Yes. Replace the plain flour and baking powder with 150g self-raising flour, and keep the remaining ingredients the same.
Can I cook them without cheese?
Yes. Omit the filling and roll the dough into thin small ovals; check slightly earlier during cooking.
Allergens: Contains wheat/gluten and milk. Check individual ingredient labels.
