1. In a mixing bowl, stir together the warm water, sugar, and instant yeast. Let it sit until slightly foamy.

2. In a separate bowl, whisk the gluten free flour blend, psyllium husk, salt, and baking powder.

3. Add the dairy-free yogurt and olive oil to the yeast mixture, then mix in the dry ingredients until a soft dough forms.

4. Cover the dough and let it rest for 30 minutes so it hydrates and becomes easier to handle.

5. Divide the dough into 6 equal portions and gently shape each one into an oval or teardrop.

6. Heat a skillet over medium-high heat and cook each naan until bubbles form and both sides develop golden brown spots.

7. Brush the hot naan with vegan butter or olive oil, then finish with minced garlic and chopped parsley before serving.