Make the Psyllium Husk Gel: In a medium bowl, whisk together the psyllium husk and 1 1/3 cups warm water. Let it sit for 5-10 minutes until it forms a thick gel.
Activate the Yeast: In a small bowl, combine the sugar and 1/3 cup warm water. Sprinkle the instant yeast over the top and let it sit for about 5 minutes until it gets foamy.
Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, sea salt, and sugar.
Add Wet Ingredients: Add the psyllium gel, Greek yogurt, olive oil, and 1/3 cup warm water. Mix until a sticky but cohesive dough forms.
Knead and Let Rise: Turn the dough onto a floured surface and gently knead a few times (just until it’s elastic, not smooth). Return to the bowl, cover with a cloth, and let rise in a warm place for 45 minutes until slightly puffed.
Roll Out the Dough: Divide the dough into 8 equal portions. Lightly flour the surface and roll each piece into a naan shape, about 6-8 inches in diameter with even thickness.
Preheat Cooking Surface: Heat a large skillet or cast-iron pan over medium-high heat. For an extra naan-like result, use an Indian tawa or place a pizza stone in the oven and heat to 450°F/230°C.
Cook the Naan: Cook each naan in the pan for 1-2 minutes on each side until bubbles appear and it puffs slightly. Alternatively, place in the preheated oven for about 1-2 minutes until blistered.
Brush and Top: Brush the warm naan with melted butter or ghee. Optional: Top with minced garlic, fresh cilantro, or nigella seeds for extra flavor.
Serve Immediately: Enjoy your warm, soft gluten-free naan straight from the pan or oven, paired with your favorite curry or dipped in a tangy yogurt sauce.