These quick and easy gluten-free naan breads are simple to rustle up and are the perfect side dish to accompany a curry.
Heat a frying pan over a medium heat.
Place the flour and psyllium in a bowl and mix well to combine. Add the yoghurt until a slightly sticky dough forms. The amount you require will depend upon the thickness of the yoghurt.
Either divide the dough into two or keep it as one.
Shape the dough into a teardrop shape (or whatever shape you like) about 1cm (½in) thick. This is best done on a non-stick piece of silicone paper or clingfilm.
Place 1 tsp oil in the frying pan and make sure it coats the pan.
Pick the naan up on the paper, turn the paper upside down and drop the bread into the hot pan (be careful with oil splashing you).
Fry for around 3 minutes on each side until golden. Serve with more butter or coconut oil if you like.