Bullet Naan Recipe

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.

It’s not every day I use my instant pot for such recipes. Well, that’s because my IP stays busy all the time. I make rice, curries, and vegetables almost each day in my IP. There are hardly any days when I don’t cook these in my IP. But then, there are days when I make something new and yum like this unique bullet naan.

This recipe is definitely not made in the instant pot. But certainly, it plays a big role in making the naan softer. I have included both whole-wheat and all-purpose flour versions, so you can make a choice based on your preference. While both versions work well in the instant pot, the APF naans are softer than the WW ones.

What is A Bullet Naan?

The naan I am making here is known as bullet naans. Don’t be scared, as there will be no bullets used. Just that, bullet naans have chopped jalapeños or green chilies on them. Once you have the naan dough poofed and ready, just roll and sprinkle some jalapeño or chili slices before cooking them.

Different Ways to Cook Bullet Naan?

Skillet cooking and CrispLid/Air Fryer/Oven:

The best way to cook a naan is always in the tandoor. But as we don’t have one, we cook the naan using a skillet. If you want, you can also bake the naans in the oven or by using the CrispLid.

However, I love the skillet version more. Once the naan is half cooked, roast it directly on the flame for some charred marks and blisters. It tastes so much better with those light crispy edges and soft inside. If you are vegan, always use vegan ghee or butter to brush the naans. But it’s not necessary to do so.

But you if you wish to make it in the oven or CrispLid, just add rolled naans to the baking sheet or CrispLid basket. Set the temperature to 350F and timer for 6 minutes. After six minutes, use the broil function or use the air fryer for 2 more minutes till you see nice brown spots on the naans. Brush with ghee or butter and serve.

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How to Make Bullet Instant Pot Naan?

Ingredients:

3.25 cups whole-wheat flour or all purpose flour. You can also use half of each Flour, 1 teaspoon salt, 1 cup water, lukewarm, 1 tablespoon organic sugar, 2 teaspoons active dry yeast, ⅓ cup milk or plant-based milk, lukewarm, 2 tablespoons plain Greek or unsweetened soy yogurt(vegan), 3 tablespoons oil (vegetable or avocado), 2 large garlic cloves(grated), 2 large jalapeños sliced, nigella seeds/kalonji, ghee, butter or vegan Butter, to brush on naan, 3 tablespoons Earth Balance butter, 3 tablespoons chopped cilantro, 3-4 sliced jalapenos or chili peppers, 2 teaspoons minced garlic

Method:

• Add salt to the 3.25 cups flour and mix well.
• Take the mixture in a large bowl or in your stand mixer.
• Activate the yeast - add lukewarm water, sugar and yeast in 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 dough is sticky add more 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 an hour or so, the dough will be double of 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 heats.
• Roll each dough ball into 1-cm thick round or oval-shaped discs. 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 dough has bubbles on the top.
• Now flip the Naan directly on gas flame by using a tong. Cook the vegan naan for about 15-20 seconds directly on the burner until the naan has blisters and it is golden brown from both sides. Remove naan from the skillet, brush with garlic-cilantro butter on top.
• Serve the vegan naans with vegan curry, potato curry, or vegan cauliflower tikka masala.  

 What goes well with naan?

Makhani dal, butter paneer, chickpea curry, palak paneer goes well with naan. You can also try my potato curry, vegan curry with chickpeas and sweet potatoes, cauliflower tikka masala and seitan tikka masala with this naan.

How do you reheat naan?

Reheating naan is easy. You can do so in a microwave or use a skillet on medium to reheat it.

Can vegans eat naan bread?

Yes, this Naan is made vegan and has a vegetarian version too. Choose one of the versions based on your diet and lifestyle.

What is bullet naan?

Bullet Naan is a version of Naan seasoned with jalapeños and cilantro, and it is served with butter.

What is garlic naan?

Garlic naan is made from garlic infused Naan dough and is topped with garlic butter. 

📖 Recipe