Combine the Dry Ingredients:

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well until all dry ingredients are thoroughly blended.

Prepare the Wet Ingredients:

In a separate bowl, whisk together the Greek yogurt, egg, and olive oil until smooth.

Form the Dough:

Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.

Knead the dough lightly on a clean, floured surface for about 2-3 minutes until it becomes smooth and slightly elastic.

Shape the Naan:

Divide the dough into 4 equal portions and shape each into a flat, round disc about 1/4 inch thick.

Cook the Naan:

Preheat a non-stick skillet over medium heat and lightly grease it with cooking spray or a little olive oil.

Cook each naan for 2-3 minutes on one side until golden brown, then flip and cook for another 2-3 minutes on the other side.

Serve:

Remove the naan from the skillet and keep warm by wrapping in a clean kitchen towel while you cook the remaining naan.

Garnish with fresh cilantro before serving if desired.