In bowl of stand mixer, whisk together flour blend, yeast, psyllium husks, sugar, salt, baking powder, and baking soda. With the mixer running, pour in the hot water, followed by the milk and yogurt, and mix or knead until well combined. Turn the mixer up to medium and mix for 5 minutes. Alternatively, the dough can be mixed vigorously by hand in a large bowl with a Danish dough whisk or with a handheld mixer, preferably with dough hooks.

Remove bowl from mixer and scrape the sides, moving the dough into a cohesive mass in the center of the bowl (or transfer the dough to another bowl). Cover bowl and place in a warm, draft-free area to proof until doubled in size. This should take roughly 2 hours, but it will depend on the warmth of your proofing area. You can speed it along by placing the bowl in a preheated and turned off oven or clothes washer.

Refrigerate dough for several hours, preferably overnight or even up to 3-5 days ahead.

Remove dough from refrigerator and knead briefly on a well-floured surface until smooth. Divide into 8 equal pieces (if weighed, they should weigh around 52 grams each). Shape each piece into a round and then roll, using a rolling pin, into an oval that's ¼-inch thick, but no thinner. Cover rolled naan with plastic wrap or large towels and allow to rest and come to room temperature for 30 minutes to an hour.

While waiting for the naan, make the garlic butter by melting butter in small saucepan and adding garlic. Saute briefly and sprinkle in parsley. Swirl pan to fully combine, not letting garlic brown. Remove from the heat and set aside.

Heat a cast iron or nonstick skillet over medium-high heat until nearly smoking. If you don't have proper ventilation, make sure to open a window/door or turn on a fan as it may get smoky.

Place one naan in the hot skillet and immediately cover it with a lid. Set a timer for 2 minutes. Remove the lid, flip the naan over, and replace the lid. Continue to "bake" for 1-2 more minutes, or until puffed with charred blisters on the bottom. Remove naan from the skillet, wrapping it in a tea towel until you finish "baking" all the other naan.

Brush garlic butter on each naan and serve warm or at room temperature.

Store wrapped in foil on counter for just a few days. To reheat, preheat oven to 350° and reheat naans wrapped in foil for about 15 minutes, or until heated throughout. May be frozen well wrapped for 3 months.