Gluten-Free Naan

1. In a mixing bowl, whisk together the egg, olive oil, and almond milk.
2. Add tapioca flour, almond flour, xanthan gum, psyllium husk powder, baking soda, apple cider vinegar, and salt; mix well until a dough forms.
3. Let sit 5 minutes to thicken.
4. Knead dough with additional almond flour until the dough is not sticky anymore.
5. Divide into 6 balls and flour each with additional tapioca starch.
6. Pat each ball out into a thin round.
7. Cook each dough round on a nonstick electric skillet preheated to 350° Fahrenheit until golden brown on each side.
8. Best served warm