• Mix together the flour, baking powder, and salt (if using) in a large mixing bowl. Stir the dry ingredients.
• Add the yogurt and mix until the dough comes together in a ball.  If it doesn’t come together, add 1 tablespoon more flour and mix.  Repeat until it comes together and a dough forms.
• Divide the dough into 4 pieces.
• Roll each piece of dough into a ball.
• The naan bread dough can get a little bit sticky and can stick to a rolling pin or your hands, so here’s how to avoid that problem. Add the dough ball to a large piece of greased parchment paper. Add another piece of greased parchment paper on top of the dough. Use your fingers to push the dough into a naan bread shape. Carefully remove the greased paper from the top of the dough. Alternatively, you can use greased disposable gloves to shape the dough.
• Next follow the instructions below to bake the naan bread in the air fryer, oven or pan.

Air Fryer

• Add the shaped dough with the attached parchment paper directly into your air fryer so that the dough is sitting on top of the parchment paper inside the air fryer basket. If you don’t add it to parchment paper it will fall down the holes in the basket. Make sure none of the naan breads are touching each other. You might have to bake them in batches depending on how big your air fryer is.
• To add extra crispiness and golden color, spray the naan breads with oil spray (optional).
• Bake at 180C/ 360F for 3-6 minutes or until the naan breads have a nice crispness and a slight golden color.

Oven

• Preheat the oven to 180C/ 360F.
• Add the shaped dough with the attached parchment paper directly onto your baking tray so that the dough is sitting on top of the parchment paper. Make sure none of the naan breads are touching each other.
• To add extra crispiness and golden color, spray the naan breads with oil spray (optional).
• Bake for 6-10 minutes or until the naan breads are hard to the touch on the outside and have a slight golden color.

Pan

• Spray a large non-stick frying pan with oil or skip the oil if you prefer. Add to a high heat.
• Remove the pan from the heat for safety reasons while you get the naan breads into the pan.
• Make sure you are able to easily hold the naan bread in your hand without it folding over and sticking to itself. If it crumples up you can always re-roll it. I do this by sliding the naan bread straight off the surface and onto my hand to keep it flat.
• Carefully and quickly turn the naan bread dough upside down into the pan so the parchment paper is now on top of the naan bread.
• Carefully peel off the parchment paper which is now on top of the naan bread.
• Cook for 1-2 minutes on each side until golden or until you are able to easily flip the naan bread without it sticking to the pan because it has hardened. Cook for 1-2 minutes on the other side.
• If you want chargrilled marks make sure your heat is high, and use a ridged griddle pan for nice lines on the naan bread.

To Serve

• Add the naan breads to a cooling rack. These naan breads are lovely spread with a little vegan melted butter, extra virgin olive oil, fresh cilantro (coriander) or other fresh herbs or minced fresh garlic.