Begin by activating the yeast. Mix it with the honey or maple syrup and warm water. Cover with a towel and leave to rest for 5-7 minutes
The yeast should begin to bubble and foam if it doesn’t then start again as the water is likely to be too hot or too cold
Place the almond flour, oat fiber, xanthan gum, baking powder and salt in a food processor and blend until combined
Pour the apple cider vinegar into the mixture and continue to blend
Pour in the beaten egg and keep blending
Finally, add the yeast mixture and continue to blend the mixture for a few minutes until it forms a dough that is sturdy, yet sticky
Roll into a ball and cover with cling film or a kitchen towel
Leave it to rest (prove) in a warm, dark place for up to one hour. I like to turn the oven on to the lowest heat and leave it in there (remember to turn off the oven once it’s warm enough!)
During this time the dough will rise slightly and yeast will give it a delicious taste and aroma
Take the dough out and wrap in cling film before kneading it for about a minute (this makes a great stress ball!)
Divide the dough into four equal parts and roll it out between two sheets of greaseproof paper, using a rolling pin
Keep rolling until it forms a circle and the thickness is to your liking
Heat up a skillet. The temperature is important and shouldn’t be too hot. Test this by sprinkling some water on it. If the drops immediately evaporate it’s too hot. If it simply ‘runs’ through the pan then it’s ready to cook
Heat a little oil (or if you prefer – butter or ghee), and add your naan
Cover with a lid and cook for 30-40 seconds on each side, until it looks slightly charred and bubbly.
Finish by brushing the garlic butter over it and garnish with the coriander
These taste best when eaten fresh but feel free to store them and and reheat on your skillet