In a large mixing bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and sea salt until the mixture is homogenous and free of lumps.

Integrate the warm water and olive oil into the dry ingredients using a silicone spatula until a thick dough forms.

Knead the dough by hand for approximately 2 minutes to activate the psyllium husk fibers, then allow it to rest for 10 minutes to ensure complete hydration.

Divide the dough into 6 equal portions and roll each into a spherical shape.

Place one dough ball between two sheets of parchment paper and roll into an oval shape approximately 1/8-inch thick.

Preheat a cast-iron skillet or non-stick pan over medium-high heat until the surface reaches approximately 375°F (190°C).

Transfer the rolled dough to the skillet and sear for 2 to 3 minutes on the first side until air pockets form and the surface exhibits dark golden leopard spotting.

Flip the naan and sear the secondary side for an additional 1 to 2 minutes until fully cooked and firm.

Whisk the minced garlic into the melted butter and apply a generous layer to the surface of the hot naan.

Garnish with chopped cilantro and serve immediately to maintain optimal texture and flexibility.