Add salt to the 3.25 cups flour and mix well. Take the mixture in a large bowl.
Activate the yeast - add lukewarm water, sugar, and yeast in a small glass bowl and allow 5-10 minutes till the mixture becomes bubbly.
Once the bubbles form over yeast mixture, add lukewarm milk, yogurt, and oil to the yeast mixture. Mix well.
Add this liquid to the flour mixture and mix until combined. If you love a garlicky flavor, add the grated garlic now and mix well till a dough is formed.
If the dough is sticky add a few more tablespoon of flour and knead well.
Kneading helps to develop the gluten and makes the dough soft too. Once the dough is ready, let it rest in the instant pot.
Before you do so, line the instant pot with parchment paper and place the dough. Seal the inner pot using a plastic cling wrap and set the instant pot to the yogurt mode for 2 hours.
Meanwhile, slice the jalapeños and chop cilantro and keep aside.
After the two hours, the dough will be double its original size or even more. Take out the dough from the instant pot, punch and release the air. Now knead it again and divide it into small dough balls. Put it back to the instant pot for another 10-minutes with the yogurt mode on.
Melt 3 tablespoons of butter in a small glass bowl and add garlic and chopped cilantro to it. Let the herb flavor infuse in the butter.
Now your naan dough is ready.
Heat your 10-inch iron skillet on medium-high.
Roll each dough ball into 1-cm thick round or oval-shaped flat breads. Sprinkle some cilantro, jalapeño and nigella seeds on the top. Alternatively, you can add the toppings first to the rolling surface and then press the dough onto it before starting to roll it.
Brush the clean surface(the side without toppings) with water. And add this side to the skillet. Let it cook for a couple of minutes until you see the naan has bubbles on the top.
Now flip the Naan directly on the gas flame by using a tong. Cook the vegan bullet naan for about 15-20 seconds directly on the burner until the naan has blisters and is golden brown from both the sides.
Remove naan from the skillet, brush with garlic-cilantro butter on top.
Serve the vegan naans with your favorite dal and curry or vegan curry, potato curry, or vegan cauliflower tikka masala.