• Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps. 
• Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
• Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to 3-4 days in the fridge). 
• No food processor? No worries! You can use your hand or stand mixer or even do it by hand with a little extra elbow grease. I don't suggest using blenders though, as the dough is quite stiff and it could damage your engine.

To cook on the stove-top:

• Heat up a skillet (preferably) or pan over medium heat, while you roll out the dough until around 1/8″ (3 mm) in thickness. I actually like to use my tortilla press here (I have this exact one) for quick and super even results. But if you want larger naan, simply roll out between two sheets of parchment paper.
• Heat up roughly 1/4" of cooking oil in your skillet, add the shaped naan, cook until golden, flip and repeat. You want your oil to be hot enough that your flatbread puffs (and even blisters slightly), but be careful that its not actually burning.
• Brush with garlic butter and garnish with coriander. These naan are best eaten straight away, but they do rewarm surprisingly well!