Begin by combining almond flour, coconut flour, xanthan gum, baking powder, and salt in a medium-sized bowl. Whisk these dry ingredients together to ensure an even mix.

In a separate bowl, mix together the full-fat Greek yogurt and the beaten egg. Stir thoroughly until you achieve a consistent blend.

Gradually incorporate the wet ingredients into the dry ingredients, stirring continuously to combine. Add the water incrementally to form a dough. If you're opting for additional flavor, fold in your choice of garlic powder, herbs, or spices at this stage.

Once the dough is formed, divide it into four equal portions. Roll each portion into a ball and then flatten it to create a disk.

Place each disk between two pieces of parchment paper and roll out into the shape of a naan, about 1/4 inch thick.

Preheat a non-stick skillet over medium heat with a tablespoon of olive oil. Once hot, gently place one piece of rolled-out dough onto the skillet. Cook until the surface begins to bubble and the bottom turns a golden brown, about 2-3 minutes.

Carefully flip the naan and cook for an additional 2-3 minutes on the other side, until fully cooked through and golden brown.

Repeat the process with the remaining dough, adding more oil to the skillet as needed.

Once all naan breads are cooked, they can be served immediately with your favorite keto-friendly dishes, or stored in the refrigerator for later use.