1-2teaspoonsnigella seeds(kalongi) see notes for substitute
Combine flour, baking powder, baking soda, sugar and salt to the stand mixer. Using the dough hook, mix the ingredients for 30 seconds on low speed. Alternatively, add the ingredients to a large bowl and mix well.
Add 1 tablespoon of oil and all of the yogurt, and mix into the flour. Add ¼ cup water and start kneading on low speed, scraping the sides of the bowl. Add more water if needed, a tablespoon at a time. Knead for 2-3 minutes until you get a soft and stretchy dough.
Add the remaining 1 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. Using a bench scraper or a chef's knife, divide the dough into 6 equal parts for large-sized naans or 8 equal parts for medium. Roll each dough ball in your palms to make a smooth ball.
Using a rolling pin, apply gentle pressure and roll each dough ball into a large oval shape, about 8-inches long and ¼-inch thick, using as little flour as possible. If using nigella seeds, spread a few on top and roll once more to press them into the naan.
Heat a non-stick skillet on medium-high heat. When hot, using a pastry brush, spread some water in the pan. Place the naan, topping side up, and let it cook till large bubbles start to form (about 1 - 1½ minutes).
Flip the naan and cook on the other side for another 1 - 1½ minutes. Remove naan and brush with some melted butter or oil. Enjoy warm with your favorite Indian curry.
Alternative Method: Baked Naan
Preheat the oven to 500 degrees F. Prepare the naan as per instructions.
Arrange the prepared naan on two parchment-lined baking sheets and bake for 4-5 minutes, or until golden brown. To create a tandoor-like chaat, place each baking sheet under the broiler for 1-2 minutes.
Remove from the oven and immediately brush with butter, garlic topping and cilantro, depending on our preference.
Flour: Substitute half the all-purpose flour with whole wheat (atta) flour for a slightly healthier and fiber rich naan.
Yogurt: Use dairy yogurt or make it vegan by swapping it out for a plant-based yogurt such as cashew, almond milk or coconut yogurt. Note: The coconut yogurt will impart a slightly sweet coconut flavor.
Toppings: Butter and garlic naan are two of my family's favorites, but top it with whatever combo suits your fancy. Feel free to swap out the nigella seeds for granulated onion, garlic and oregano!
Stove Top: Preheat the skillet over medium-high heat for two minutes, then coat the pan with water. This helps create those sought-after brown bubbles and caramelized bits.
Baked: My preferred option when I want to make a batch of naan for family and friends. Broil it for 1-2 minutes after baking for a tandoor-style chaat.
Storage: Place in a plastic storage bag or airtight container with squares of parchment between each piece. Store in the fridge for up to 4 days or freeze for up to 1 month.
Reheat: Reheat for 5 minutes in a skillet set over medium heat or in a 350 degree oven. Add a few minutes if reheating from frozen.
Note: The nutrition facts below are my estimates based on 6 large naan. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.