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YIELD
6 Naan
COURSE
Bread, Flatbread
TIME
55 mins
CUISINE
Indian
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Combine flour, baking powder, baking soda, sugar and salt in the stand mixer. Using the dough hook, mix for 30 seconds on low speed.
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Add oil, yogurt and mix into the flour. Add water & start kneading, scraping the sides of the bowl. Knead for 2-3 minutes until the dough is stretchy.
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Add a teaspoon of oil and knead for another 30 seconds. If the dough looks sticky, add a teaspoon or two of flour.
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To rest and proof the dough, add it to the Instant Pot steel insert and set the yogurt mode for 30 minutes and cover with a glass lid.
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Or, you can simply cover the mixing bowl with a damp kitchen towel and set aside in a warm corner for 1 hour.
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Dust your hands with flour and transfer the dough onto a flat surface. Divide it into 8 equal parts. Roll each portion into a smooth dough ball.
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Roll each dough ball into a large oval shape, about 8-inches long and ¼-inch thick. If using nigella seeds, spread a few and press them into the naan.
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Heat a non-stick skillet on medium-high heat. Sprinkle some water in the pan. Place the naan, topping side up, and cook till large bubbles form (about 1 - 1½ mins).
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Flip the naan and cook for another 1 - 1½ minutes. Remove promptly and brush with melted butter. Enjoy warm with your favorite Indian curry.