Naan breads

Ingredients for 4 large pieces:

- 180 g powdery millet flour
- 130 g cornstarch
- 50 g chickpea flours
- 15 g ground egg plant
- 1 and 1/4 teaspoons of salt
- 350 g water
- 85 g yogurt
- 30 g olive oil
- 10 g fresh yeast
- 1 tsp agave syrup
For decoration:
- 50 g melted butter
- Finely chopped chives 3 tablespoons

Preparation:
Mix all dry ingredients thoroughly together. In a separate bowl, combine water, yogurt and syrup. Add yeast and stir until dissolved. Combine wet with dry and add oil, knead quickly into a smooth dough. Set aside for 1h to double volumes. Divide the dough into 4 equal parts and roll each part into 4 patties 0, 3mm thick.

Preheat a frying pan over medium heat and do not grease anything. Place one pancake at a time in the pan and fry about 1.5 minutes on each side, so that they have browned spots on the surface.

Spread still warm breads with melted butter and sprinkle with chives. Serve right away.

Variant:
- you can make 8 smaller breads and cut them to form pockets for the filling
- Store the breads in the refrigerator and before serving, refresh on a hot pan