Gluten-free naan breads

Method

1. Put the psyllium husk and the hand-warm water in the bowl and mix 1 min / speed 1. A gel forms.
2. Add the yoghurt and olive oil and mix 1 min / speed 4. Transfer to a bowl or measuring jug and set aside. Clean the bowl.
3. Make sure the bowl is completely dry and add the millet or corn flour, tapioca flour, sugar, baking powder and salt. Mix 10 sec / speed 3.
4. Add the wet ingredients and knead on dough mode / 20 sec.
5. Wipe the sides clean with the spatula and knead on dough mode / 2 min. Place the dough on the counter and clean the bowl.
6. Knead once more on dough mode / 2 min and divide into 8 equal portions. Let them rest briefly under a tea towel.
7. Put the garlic and parsley in the bowl and chop 10 sec / speed 8.
8. Scrape the sides clean and repeat the step if it is not fine enough yet.
9. Add the butter and melt 2 min / 60°C / speed 2.
10. Roll the naan dough into circles of 18 to 20 cm.
11. Heat a pan over medium-high heat and cook the naan breads 1 to 2 minutes per side. Brush them on both sides with the melted parsley-garlic butter.
12. Delicious with fried chicken pieces and a salad.