Combine flour, baking powder, baking soda, sugar and salt in the stand mixer. Using the dough hook, mix for 30 seconds on low speed.
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.
Add a teaspoon of oil and knead for another 30 seconds. If the dough looks sticky, add a teaspoon or two of flour.
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.
Or, you can simply cover the mixing bowl with a damp kitchen towel and set aside in a warm corner for 1 hour.
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.
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.
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).
Flip the naan and cook for another 1 - 1½ minutes. Remove promptly and brush with melted butter. Enjoy warm with your favorite Indian curry.