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Mix the dough into clumps and let it rest for 5-10 minutes to help the flour hydrate and gluten structure form.
Place in a pan with cooking spray on medium-low heat, cover with a lid and cook for 1-2 minutes then flip and cook till the naan puffs up.
Once cooled wrap in foil and store in the fridge or freezer.
To reheat from the fridge, unwrap from the foil and airfry for for 4-5 minutes at 200°C till Crispy and lightly puffed again.
To reheat from the freezer unwrap from the foil, airfry at 200° for 10-12 minutes to get crispy and light puffed.