Servings: 4

2 1/2 teaspoons active dry yeast 2 ½ teaspoons active dry yeast
1 1/2 teaspoon inulin or honey/maple syrup to feed the yeast* 1 ½ teaspoon inulin or honey/maple syrup to feed the yeast*
2 tablespoons water lukewarm between 105-110°F 2 tablespoons water lukewarm between 105 to 110°F
96 g almond flour 96 g almond flour
24 g oat fiber, coconut flour or golden flaxseed meal** 24 g oat fiber, coconut flour or golden flaxseed meal**
2 teaspoons xanthan gum 2 teaspoons xanthan gum
1 teaspoon baking powder 1 teaspoon baking powder
1/2 teaspoon kosher salt ½ teaspoon kosher salt
2 teaspoons apple cider vinegar 2 teaspoons apple cider vinegar
1 egg lightly beaten 1 egg lightly beaten
 
FOR THE GARLIC BUTTER FOR THE GARLIC BUTTER
1 tablespoon grass-fed butter melted 1 tablespoon grass-fed butter melted
1 clove garlic ran through a press 1 clove garlic ran through a press
coriander to garnish coriander to garnish

Proof the yeast by mixing it with the inulin (or touch of sugar!) and lukewarm water in a small bowl or cup. Cover with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
Add almond flour, oat fiber (flaxseed meal or coconut flour), xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
Pour in the apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Stop the food processor and add in the yeast mixture (it can't really be 'poured in'). Pulse a few times until the dough comes together. The dough should be sturdy, but sticky to touch. Form into a ball, cover with a kitchen towel and allow to rest in a warm draft-free spot for 30 to 60 minutes (you can leave it in the food processor or transfer it to a clean bowl). You'll notice the most rise out of the three flours with the flaxseed meal, but what's important here is the taste and aroma from the yeast.
Wrap the rested dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball.
Divide the dough into four pieces. Roll out between two sheets of parchment or waxed paper with a rolling pin. Feel free to play with different thicknesses here; though keep in mind that, in my experience, thinner naan cooks best in the stovetop while thicker one in the oven (perhaps a no brainer?!).
TO COOK ON THE STOVE-TOP: subheading: TO COOK ON THE STOVE-TOP:
Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
Heat up a little oil (butter or ghee), add the rolled out naan and cover immediately with a lid. Depending on your heat level, you'll want to cook the naan for 30 to 40 seconds on each side, until lightly charred and bubbly.
TO COOK IN THE OVEN: subheading: TO COOK IN THE OVEN:
Preheat oven to 400°F/200°C with an oven-proof skillet or pizza stone while the dough is proofing.
Similar to the stove-top method, you'll want to cook the naan on the hot skillet in the oven for roughly 30 to 40 seconds on each side until lightly charred and bubbly.
Brush with garlic butter and garnish with coriander. These naan are best eaten straight away, but they do rewarm surprisingly well!