In a small bowl add ½ cup of lukewarm Almond Milk. To this add in 1 tsp of Sugar. You may use any Vegan Milk like cashew milk or Soy Milk. If you don't mind including dairy, you can include normal cow's milk.

To this add 1.5 tsp of instant dry yeast and let it rest for 10 mins. The yeast will bloom and activate.

In a mixing bowl add in 2 cups of the flour along with ½ tsp of salt. Now add the yeast milk to the flour.

Add lukewarm water little by little and knead to a soft smooth dough. You can use a stand mixer or use your hands to knead. Works well either way. Never use the full water, use little by little only as needed. Add 1 tbsp of oil and knead the dough once again.

Grease the inner steel pot with oil or butter. Now transfer the kneaded dough to the instant pot.

Switch on the Instant Pot. Select the Yogurt mode and set 1 hour. close the Instant Pot with Instant Pot transparent Lid or any other lid as available. You may now carry on with your other chores and forget the dough. Instant Pot will handle the dough perfectly.

The Instant Pot will read as End after the 1 hour.

Now open the Instant Pot. The dough is beautifully proofed up and doubled in size. Proofing the dough is as easy with the Instant Pot.

After 90 mins the dough would have doubled in size. Knead once to release the air.

Now on your working surface dust some flour and shape the naan. It is usually a teardrop shaped or an elongated oval shape. Shape as you desire. It is usually slightly thick.

Now heat a griddle or cast iron skillet until it's hot. Once it's hot Place the naan on the top of the skillet.

You will start seeing the golden bubbles on the bottom of the naan Once the underside gets golden brown spots, flip and cook the other side.