Instant Pot No-Knead Naan

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recipe by Rinku Bhattacharya

  • Time icon
    Total Time
    1hr 55mins
  • Serves icon
  • Calories icon
based on 4 ratings

You just can’t go wrong with naan—it combines the comfort of fresh baked bread with a uniquely Indian twist. Though it is difficult to replicate the effect of the tandoor or traditional clay oven in which naan is typically cooked, this recipe gets you close using just a cast iron skillet. The best part of this recipe is how quickly and perfectly the naan dough ferments in the Instant Pot.

Inspired by:

recipe updated Sep 16, 2020


  • Egg icon
    1 (about 50 g)
  • Oil icon
    ¼ cup (about 60 g)
  • Whole milk icon
    Whole milk
    ¼ cup (about 66 g)
  • Sugar icon
    1 tsp (about 4.25 g)
  • Quick-rise yeast icon
    Quick-rise yeast
    1 tbsp (about 12.15 g)
  • All purpose flour icon
    All purpose flour
    3 ½ cups (about 453.6 g)
  • Salt icon
    2 tsp (about 12 g)
  • Whole milk yogurt icon
    Whole milk yogurt
    ½ cup (about 115.2 g)
  • Nigella seeds icon
    Nigella seeds
    as needed


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Rolling pin
  • kCook icon Skillet pan
  • kCook icon Instant Pot
  • kCook icon Large cast iron skillet
  • kCook icon Work surface
  • kCook icon Inner pot

Step preview

  1. Heat - Sauté
  2. Wait - 1 min
  3. Add oil and whole milk to the inner pot
  4. Stir sugar and quick-rise yeast into the inner pot
  5. Let rest - 1 min
  6. Stir all purpose flour and salt into the inner pot gradually
  7. Stir until crumbs form
  8. Stir whole milk yogurt and egg into the inner pot
  9. Press into a ball
  10. Cook - Yogurt, Normal, 1 hr
  11. Transfer dough to work surface
  12. Break into 8 pieces
  13. Roll out the dough
  14. Heat a clean large cast iron skillet - 3 min, medium-high heat
  15. Transfer dough to large cast iron skillet one by one
  16. Heat until browned - approx 2 min
  17. Turn
  18. Sprinkle with nigella seeds
  19. Heat until lightly browned - approx 2 min
  20. Serve
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