Step 1

In a stand mixer or in a mixing bowl, add all the dry ingredients and mix until combined. Then add all the wet ingredients. If needed, add water a little at a time. The dough should not be too soft or sticky but should be of medium consistency.

Step 2

Add oil in the inner pot of Instant Pot and add dough to it. Put a glass lid or plate to cover the lid. Start the Yogurt setting and set the timer for 30 minutes to 1 hour.(Note: Dough would not rise a lot, but just a little bit is enough).

Step 3

When timer beeps, take the dough out and transfer it in a bowl and knead again. Preheat oven at 425°F.

Step 4

Divide dough into 4-6 equal parts and roll them using a rolling pin in the shape of a roti/naan. Take a small/medium-size bowl and spray it with oil and flatten the dough at the outside of the bowl. Press & stretch the dough so that it covers the bowl.

Step 5

Once the oven is preheated, insert them in the oven by placing the bowl upside-down so that the dough side will face up. Bake for 20-25 minutes until the sides are golden brown.

Step 6

Once golden-brown remove them from the oven and let them cool completely. Then carefully remove naan from the bowls. If stuck, pierce them from the bowl using fork or pairing knife.

Step 7

Serev them with your favorite curry or add any dipping sauce and serve with chips.