Bullet Naan {Vegan}

Bullet naan may sound different but it’s an absolutely yummy version of regular naan. No fancy ingredients, pillowy soft and delicious. Plus, the Indian naan dough poofs in the instant pot. Want to learn more? Here is my instant pot Bullet naan.

4.88 from 8 votes

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Course: Main Dish

Cuisine: Indian

Keyword: baked naankhati, bullet naan, Indian naan bread, instant pot naan, vegan naan

Prep Time: 15

Cook Time: 10

Total Time: 2 25

Servings:

Calories: 170kcal

Author: Sophie

Cost: $5

Equipment

Instant pot

Ingredients

3.25 Cups whole-wheat flour or all-purpose flour
1 teaspoon salt to taste
1 Cup water (Lukewarm)
1 tablespoon organic sugar
2 tablespoon active dry yeast
⅓ Cup milk or plant-based milk (Lukewarm)
2 tablespoon plain Greek or unsweetened soy yogurt(vegan)
3 tablespoon oil (vegetable or avocado)
2 Large garlic cloves(grated)
2 Large jalapeños sliced
1 teaspoon nigella seeds/kalonji
2 tablespoon ghee, butter or vegan Butter to brush on naan
3 tablespoon chopped cilantro
3-4 Sliced jalapenos or chili peppers

Garlic Butter

2 teaspoon Minced Garlic
1 tbsp Vegan or regular butter
Salt to taste

Instructions

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.

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