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Make the psyllium gel: In a bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form.
In a separate large bowl (or the bowl of a stand mixer, if using), whisk together the millet flour, tapioca starch, sugar, baking powder and salt.
Add the yoghurt and olive oil to the psyllium gel, mix well, and then add them to the dry ingredients.
Mix with a wooden spoon or a rubber spatula until the dough starts coming together. Then, give it a thorough knead by hand.
Turn out the dough onto a lightly floured surface and shape it into a ball. Divide it into 8 equal portions.
Shape the pieces of dough into balls and keep them covered with a dish towel.
Place a dough ball onto a lightly floured surface and dust its top with more flour. Use a rolling pin to roll it out into a round or oval naan.
Pre-heat a large pan or cast iron skillet over medium-high heat.
Place a naan into the hot pan or skillet and cook it for about 1-2 minutes, until bubbles form on the top surface.
Flip and cook on the other side for about 1 minute or until you see deep golden-brown or charred spots on the underside.
Immediately after cooking, brush the naan with melted butter or ghee, mixed with some finely chopped cilantro or parsley.