In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.

Add the egg, yogurt, and olive oil (or melted butter) to the dry ingredients. Stir until a dough starts to form. You may need to add a small amount of water gradually to achieve a dough that is not sticky but holds together well.

Transfer the dough onto a lightly floured countertop. Knead the dough gently for about 1-2 minutes until it becomes smooth and pliable.

Divide the dough into 2-4 equal portions, depending on the size of naan you prefer. Roll each portion into a ball and then flatten it into a disk shape with your hands or a rolling pin.

Heat a non-stick skillet over medium heat. Once hot, cook each naan for about 2-3 minutes on each side, or until it develops golden brown spots. Adjust the heat as necessary to avoid burning.

Remove from the skillet and brush lightly with olive oil or melted butter if desired. Serve warm alongside your favorite dishes.