Ingredients

20 g (4 tbsp) whole psyllium husk (rough husk form) (If using psyllium husk powder, use only 17g.)

360 g (1½ cups) warm water

235 g (1¾ cups) millet flour, plus extra for flouring the surface (Can substitute finely ground brown rice flour.)

130 g (1 cup + 2½ tbsp) tapioca starch (Or cornstarch, potato starch, or arrowroot starch.)

1 tbsp caster/superfine or granulated sugar

1½ tsp baking powder

1 tsp salt

75 g (⅓ cup) unsweetened plain or Greek-style yoghurt, room temperature

25 g (2 tbsp) olive oil (Or sunflower or vegetable oil)

45 g (3 tbsp) ghee or butter, melted

Parsley or cilantro, finely chopped

Instructions

Step 1: Make the psyllium gel by mixing the whole psyllium husk with warm water in a bowl. Wait about 30-45 seconds until a gel forms.

Step 2: In a separate large bowl, whisk together millet flour, tapioca starch, sugar, baking powder, and salt.

Step 3: Add the yoghurt and olive oil to the psyllium gel, mix well, then pour this into the dry ingredients.

Step 4: Stir with a wooden spoon or rubber spatula until dough begins to form, then knead thoroughly by hand until springy and supple, with no dry patches.

Step 5: Turn dough onto a floured surface and shape into a ball. Divide into 8 equal portions and roll each into a ball. Keep covered with a dish towel to prevent drying.

Step 6: Roll out each dough ball on a floured surface into a 7-8 inch (18-20cm) round or oval, about ⅛-¼ inch (4-6mm) thick. Dust as needed to prevent sticking.

Step 7: Preheat a large pan or cast iron skillet over medium-high heat until a drop of water sizzles.

Step 8: Cook each naan for 1-2 minutes on the first side until bubbles appear and the underside is golden or slightly charred. Flip and cook the other side for about 1 minute until golden brown.

Step 9: Brush hot naan with melted butter or ghee mixed with chopped parsley or cilantro. Alternatively, wrap in a clean towel to keep warm and brush before serving.

Tips & Variations

If psyllium husk powder is used instead of whole husks, reduce the quantity slightly for best texture.

Substitute millet flour with finely ground brown rice flour for a different texture; note the naan will be less fluffy.

Use cornstarch, potato starch, or arrowroot starch instead of tapioca starch for similar results.

Keep rolled-out naan separated by parchment paper to prevent sticking before cooking.

Adjust the pan heat as needed to ensure naan cooks evenly and puffs up nicely.

Storage

Store cooked naan breads in an airtight container for 2-3 days. To reheat and restore softness, microwave for 30-45 seconds, or warm on the stovetop with a lid and a little water spray for about 45 seconds per side. For multiple naans, reheat in a 350ºF (180ºC) oven for 3-5 minutes after lightly misting with water to prevent drying.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and keep it covered in the refrigerator for up to 24 hours. Bring it to room temperature before rolling and cooking.

Why isn’t my naan puffing up during cooking?

If your naan doesn’t puff, try adjusting the pan heat to medium-high so it cooks quickly enough to create steam inside. Also, ensure the dough is well-kneaded and not too sticky or dry.