In a small bowl whisk the psyllium husk powder with ½ cup of the warm water to form a gelatinous consistency and set aside.
In another small bowl, combine the raw cane sugar, dried instant yeast and ½ cup of warm water, whisk until foam appears on the top and set aside.
Add the dry ingredients to the bowl of a stand mixer bowl (fitted with a dough hook) - tapioca starch, brown rice flour, sorghum flour, xanthan gum and pink salt into a bowl and mix to combine.
Now add the wet ingredients - psyllium husk paste, coconut yoghurt and melted butter.
Knead until a pliable dough ball is formed, at first the mixture will appear dry but give it a few minutes to come together. Stop the machine to scrap down the sides, incorporating any dry, flour spots if necessary.
Place the dough into an medium sized oiled bowl and cover with a damp cloth/saran wrap (cling film).
Leave the dough to prove for 60-90 minutes in a warm place (The dough will have expanded but not as much as conventional/wheat flour)
Line a work surface with parchment paper and lightly sprinkle with flour.
Divide the dough into equal sized balls - you should get about 4-6 in total depending on how big you want your naans.
Use a rolling pin to roll the dough ball into an elongated circle or a tear drop shape.
The dough will be only slightly fragile and crack while you roll it, this is normal. Do not make your naan thin, you want some thickness about ¼'' inch no more. You may want to use a pizza slicer to cut/tidy up the sides.
Preheat a large frying pan or a skillet on medium-high.
Coat the pan with a layer of water
Once the pan/skillet is hot, place the naan bread on the pan to cook.
Allow the first side to cook until slightly golden then flip it over.
Let the other side cook until golden or dark patches form (depending on how well done you want your naan, if it starts to brown too quick, reduce the heat. During the cooking process your naan may start to puff up (this happens sometimes and is normal)
Once the naan is ready, mix together the cilantro/coriander, garlic and melted butter in a small bowl.
Brush the naan with the melted garlic butter mixture and then set aside on kitchen towel. Repeat steps 10-16 with the remaining dough.