Activate the yeast by mixing it the luke warm water in a small bowl. Allow to rest for about 5 minutes.
Add almond flour, coconut flour, linseed powder, psyllium husk powder, xanthan gum, baking powder and salt to a large bowl and mix until well combined.
Add the yogurt, apple cider vinegar, egg white and EVOO to the yeast mixture. Whisk lightly and then pour into the dry ingredients. Mix wet and dry ingredients to combine then knead quickly in the bowl to form into a ball. Cover your bowl with a clean tea towel/cling wrap and leave to rest in a warm place for about 30 minutes.
Divide the dough into about 8 pieces and roll each portion out between two sheets of baking paper with a rolling pin. I like to roll them out to about 4mm/1/8 inch thick, so that they are about the size of a small oblong side plate. Use your fingers to push and pull the shaggy edges on your naan bread into a nice line.
Sprinkle naan on one or both sides with about ¼ teaspoon of cumin seeds. Top with baking paper and gently roll with rolling pin to press seeds into the naan.
Heat a heavy based frying pan over medium to high heat. Add a dash of oil and a dab of butter and flip in your naan bread. Place the lid on your frying pan and cook for about 45 seconds on each side. Don't over cook or your naan bread or it will no longer be pliable and soft. Top up the oil and/or butter when required and continue cooking the rest of your naan bread.
Garlic Butter Topping Option
Brush your cooked naan with the garlic butter mixture and garnish with chopped coriander and or chopped parsley.
If you use regular yogurt the mixture may be a little wetter than if you use Greek yogurt. You may need to adjust amounts used to compensate.My favorite way to make this naan recipe is simply with the cumin seeds. I've added the garlic option for garlic naan lovers but I recommend you try the simpler version first, especially when served with flavorsome curries. Nigella seeds or black/white sesame seeds can also be used in lieu of the cumin seeds or don't use any seeds.Naan tastes best eaten straight away but can also be reheated by--wrapping desired amount of naan bread that has been sprinkled with a tiny amount of water in foil and heat in a hot oven for about 5 minutes. -melting a dob of butter and a dash of EVOO on medium heat in a frying pan on the stove top. Heat the bread on each side until just warm taking care not to over heat. Top up the butter and EVOO before heating each serve of naan bread.I have tried to bake naan in the oven and don't recommend it. Use the stovetop method with a lid for the ultimate naan bread.Portions of naan dough can be frozen to use at a later date. Simply defrost at room temperature and cook as per instructions. I seal them in an airtight zip lock bag in individual portions.