Product: Instant Pot Multi Pressure Cooker, Vortex Air Fryer
200 ml Warm water
1 tbsp Castor Sugar
7 g Fast Action Yeast
500 g White Bread Flour
150 ml Plain Greek Yogurt
2 tsp Salt
2 tbsp Melted Butter
Place the water, sugar and yeast into a bowl and mix until well combined. Set aside for 5 minutes.
Put the bread flour into a large bowl and make a well in the middle of the flour. Add the yogurt, yeast mixture, salt, and melted butter. Mix the dough together with a spoon until it becomes super thick, then turn it out onto your work surface and knead for about 10-12 minutes by hand (or you can use a stand mixer with the dough attachment.) The dough should be smooth, and stretchy. If it started to stick, add a little more flour.
Lightly oil the inner pot, place the dough inside and secure the lid.
If your Instant Pot has a yogurt function, select this and set to Less for 30minutes. If you do not have a yogurt function, select Sous Vide and set the temperature to 32°C, and time to 30 minutes.
Once the dough has proved, knock it back down, and cut it into 6 equal balls. Flour a work surface and roll each ball into a naan shape, just under 1 cm thick.
Place the flattened dough in the air fryer basket and spray with a little bit of oil. (you will need to work in batches)
Select Air Fry and set the time to 9 minutes and the temperature to 188oC. Flip the naans when prompted. Repeat this step until all the naans are cooked.