Step 1

In a small bowl or cup, combine the milk and lemon juice. Let stand 5 minutes to curdle.

Step 2

In a medium mixing bowl, whisk the chickpea flour, whole psyllium husks, baking powder, salt, and baking soda. If you want to make this garlic naan, stir in the (optional) garlic powder as well.

Step 3

Add the nondairy milk mixture and oil to the bowl. Mix, scraping sides of the bowl, until a cohesive dough forms. Let stand for 1 to 2 minutes (this allows the psyllium to absorb the liquid, making the dough easier to handle).

Step 4

Divide the dough into 3 equal portions (you can use your kitchen scale, or just eyeball it). Using your hands, roll each portion into a ball and place on a well-floured (with chickpea flour) cutting board or other work surface.

Step 5

Place one dough ball in the center of the well-floured board; sprinkle with some of the chickpea flour. With fingers, press dough into an oval-ish shape. Using a rolling pin, roll the dough into a wide oval shape that is about 7- to 8-inches long, 4- to 5-inches wide Spritz the dough with nonstick cooking spray or very lightly brush with additional oil.

Step 6

Heat a medium or large cast-iron skillet (or other heavy, non-stick skillet) over medium-high heat until it is hot.  Add a piece of the rolled-out dough, sprayed/oiled side down, to the skillet and cook for 1 minute, or until the top of the dough begins to bubble up slightly in a few places and the bottom has deep golden-brown spots (when you lift and peek).

Step 7

Using a spatula, turn the dough onto the other side. Cook the second side for about 1 minute longer, or until the bottom it has deep golden spots, too.  Transfer the naan to a rack or plate. Loosely cover with a clean dish cloth to keep warm.

Step 8

Repeat with remaining dough. If desire, sprinkle with parsley, cilantro, or flaky salt. Serve warm.