Directions

1. First, make the dough. Combine the psyllium husk and water in a medium bowl and stir well to combine. Let sit until it forms a gel, about 1 minute.

2. In the meantime, whisk together the flours, tapioca starch, sugar, baking powder and salt in a large bowl until combined.

3. Add the yogurt and oil to the psyllium gel and mix well to combine. Add this wet mixture to the flour mixture and stir with a wooden spoon until it starts to come together.

4. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping the sides as necessary. Make sure that there are not patches or clumps of dry flour. If the dough looks/feels dry, begin adding more warm water a few tablespoons at a time.  The dough is better moist than dry.

5. Transfer to a lightly floured surface (use the extra millet flour) and knead until smooth.  Return to the bowl, cover with plastic wrap and let rest for at least 15 minutes and up to 30 minutes. 

6. While the dough rests, make the butter. Melt butter in a small saucepan, add the garlic and season with salt and pepper. Remove from heat, cover and let infuse while the dough rests. 

7. Finish preparing the dough. Divide the dough into ninths and roll into balls (each should weigh about 100-105 grams.)  Place on a baking sheet and keep covered. 

8. Place a dough ball onto a lightly-floured surface and dust its top with more flour. Use a rolling pin to roll it out into a round or oval naan. The final rolled-out naan should measure about 7 inches in diameter, with a thickness of about ⅛-¼ inch. Make sure to rotate it frequently to prevent it from sticking to the surface.

9. Cook the naan. Heat a cast-iron pan over medium heat until hot and water droplets Pre-heat a large pan or cast-iron skillet over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.

10. Place a piece into the hot pan or skillet and wait ~1-2 minutes, until bubbles form on the top surface and the underside is deep golden or slightly charred. Flip and cook on the other side for ~1 minute, or until you see deep golden-brown or charred spots on the underside.

11. Repeat this process with all the other breads. Keep an eye on how they’re cooking and adjust the heat as needed. If your naan are cooking/browning too quickly (before they can puff up and form bubbles), reduce the heat. If they're not puffing up and are taking too long to brown, increase the heat.

12. Finish the naan. Immediately after cooking, brush the naan with melted butter (I recommend salted butter) or ghee, mixed with some finely chopped cilantro or parsley.

13. Alternatively, you can also wrap the hot naan (straight from the pan or skillet) in a clean dish towel – this traps the steam and keeps them warm and soft while you finish cooking all of them. Then, just before serving, brush them with the melted butter or ghee and chopped herbs, sesame seeds. 

14. Naan will keep well in a closed air-tight container for 2-3 days. To return them to their original soft, pillowy texture it’s best to reheat them In a microwave for about 35 seconds.