Ingredients 2½ cups bread flour or all-purpose flour 2 teaspoon instant dried yeast see notes 2 teaspoon sugar ½ cup milk (plus 1-2 tablespoons) ¼ cup melted butter ½ cup yogurt 1 teaspoon salt
In the inner pot of the Instant Pot (or a large mixing bowl), add milk, sugar, instant dry yeast, yogurt, and melted butter. Mix well until the sugar dissolves. Add salt and mix.
Add flour in batches and mix using a wooden spoon. Combine the flour and bring it together making sure there are no dry bits.
Form a slightly sticky, soft dough that will come together like a ball. Place the inner pot in the Instant Pot and set it to 'Yogurt' mode for one hour.
The dough is ready when it is almost double in size. Transfer it to a lightly floured surface or board. Divide it into 8 equal portions.
Bring each part into a ball and place it on a tray. Cover with a clean and damp tea towel (or plastic wrap) and let it sit for 15 minutes. take one ball of dough and gently spread it into oval discs using your fingers. Alternatively, roll it using a rolling pin into a teardrop shape. Optionally, you can top it with nigella seeds, garlic, or cilantro.
Heat a large cast-iron skillet. Place the rolled dough on the hot skillet. Bubbles begin to appear as it cooks. Let it cook for about 2 minutes on medium-high heat or until the underside is charred. Flip and cook on the other side for one more minute. The naan is done when bubbles turn brown.