Step 1

Place a nonstick skillet (preferably ceramic nonstick, or seasoned cast iron) over medium heat to preheat.

Step 2

In a small bowl, stir together the millet flour, flaxseed meal, and an optional pinch of salt. Add the water, stirring until blended. Let sit for 15 to 20 seconds to thicken slightly.

Step 3

Pour the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7x5 inches / 17.5x2 cm)

Step 4

Increase the heat to medium high and cook the naan for about 45 to 60 seconds until the top side appears dry, a spatula is easily slid underneath, and there are some browned spots on the bottom side.

Step 5

Slide a spatula underneath the naan and flip over. Cook for about 30 to 45 seconds longer until the other side is browned in multiple spots.

Step 6

Transfer naan to a cooling rack to cool slightly (or completely, if planning to store for later). Eat and enjoy!