Air Fryer Garlic Flatbread

I make this air fryer garlic flatbread when I want something fast, crispy, and full of buttery garlic flavor. The naan or pita crisps up beautifully in minutes, making a perfect snack or side dish.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly quick and requires minimal ingredients—I can turn store‑bought naan into golden, garlicky flatbread in under 10 minutes. It’s crispy, flavorful, and keeps the air fryer from feeling greasy. Plus, it’s endlessly versatile as a snack, side, or pizza base.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Plain naan bread (store‑bought or homemade)

• Unsalted butter, melted

• Garlic, minced (or garlic powder)

• Salt

• Fresh parsley, chopped (optional)

• Olive oil spray (optional for extra crispiness)

directions

1. I preheat the air fryer to about 190 °C (375 °F) until hot. This helps crisp the flatbread quickly without sogginess.

2. I stir together melted butter, minced garlic, salt, and chopped parsley if I have it.

3. I brush both sides of each naan piece generously with the garlic butter mixture. A light spray of olive oil helps boost crispness if desired.

4. I place the naan in the air fryer basket in a single layer—avoiding overlap to allow even airflow.

5. I air fry for 3–5 minutes, flipping halfway through, until both sides are golden and blistered.

6. I slice into wedges or strips and serve immediately—still warm and crispy from the air fryer.

Servings and timing

• Makes: about 2 flatbreads (enough for 2–4 people as a side)

• Prep time: ~2 minutes

• Cook time: ~3–5 minutes (plus preheating ~2 min)
  Total time: ~7–10 minutes

Variations

• I sometimes top the flatbread with shredded mozzarella or Parmesan for cheesy garlic bread—add it in the final 1–2 minutes of air frying so it melts without burning.

• I swap fresh garlic for garlic powder (½ tsp per naan) when I’m out of fresh cloves—still tasty and simple.

• I’ve used pita instead of naan—it crisps faster and thinner, but still delicious.

storage/reheating

I store any leftovers wrapped in foil or airtight containers in the fridge for up to 2 days. To refresh, I reheat in the air fryer at 175–180 °C for 1–2 minutes—it revives the crispness nicely.

FAQs

What flatbread can I use instead of naan?

Absolutely—I’ve used pita, self‑made flatbread, even tortilla in a pinch. Thin versions crisp faster, thicker ones stay chewy.

How do I prevent soggy spots?

I preheat the air fryer and avoid crowding the flatbread. Overlap traps steam and keeps parts soft instead of crispy.

Can I add cheese?

Yes—sprinkle cheese like mozzarella or Parmesan in the last 1–2 minutes of cook time so it melts without burning.

Can this be made without oil?

You can skip the spray, but I find a light mist of olive oil improves the crunch. The butter mixture already has fat, so it works well even without extra oil.

What’s the best way to serve it?

I slice it into wedges and serve it hot. It pairs great with soups, dips, curries—or I eat it straight from the air fryer because it’s so irresistible.

Conclusion

I turn to this air fryer garlic flatbread when I need something flavorful, fast, and satisfying. With just a few ingredients and under 10 minutes, I get crispy, golden garlic bread that pairs with nearly anything—or stands alone as a snack.

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