In a mixing bowl, add flour, yeast, sugar and salt. Stir to mix.

Make a well in the centre of the flour mixture. Add the wet ingredients - yogurt, water and oil. Mix the ingredients together until it forms a ball.

Knead the dough by hand or stand mixer to form a dough. If the dough is sticky, add 2 tbsp of flour and knead again.

Grease a large bowl and transfer the kneaded dough to the bowl. Cover the bowl with plastic wrap or damp towel. Allow the it rise for 1 - 1 ½ hour in a warm place at room temperature or until it doubles the size.

Remove the cling film/ plastic wrap. Deflate the dough by punching down lightly.

Grease the Inner Pot of the Instant Pot with butter/ oil.

Place the dough in the greased pot. Close the lid and leave the knob in venting.

Select the Yogurt Setting and set the external timer for 40 mins. When the timer beeps, cancel the yogurt setting. Open the lid to see the raised dinner roll dough.

Deflate the dough by punching down lightly.

After the dough has risen, punch back the dough and divide in 6 equal portions.

Roll the 6 pieces into balls and keep them covered for at least 15 minutes.

Pick one dough ball at a time and roll it into oblong or oval shape. Apply a little oil on the dough ball and the roller.

Heat the cast iron skillet or non stick frying pan. Transfer the rolled naan onto the hot skillet. Let it cook for couple of minutes until you see bubbles on top. Flip the naan and cook for another 2 minutes until you see them puffing.

Remove from heat and brush with a layer of garlic butter or melted butter or oil (optional). Garnish with coriander leaves (optional). Keep them covered in a soft cloth or casserole, until you are ready to serve.