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Start by placing your shredded mozzarella cheese and the two tablespoons of cream cheese into a large microwave safe glass bowl. Heat the cheese in the microwave for about forty five seconds and then take it out to give it a quick stir with a sturdy spoon. Put it back in for another thirty seconds until the cheese is completely melted and looks like a smooth and gooey liquid. You want to work quickly while the cheese is still hot so that it stays flexible and easy to mix with the other ingredients.
Add your cup of almond flour along with the baking powder and garlic powder and the pinch of sea salt into the bowl with the melted cheese. Use your spoon to fold the dry ingredients into the cheese until it starts to form a rough and sticky dough. Once it has cooled down just a little bit so that you do not burn your hands you can pour the beaten egg over the mixture. Use your hands to knead the dough vigorously for about two minutes inside the bowl or on a clean surface.
You will notice that the dough might be a bit sticky at first but as you continue to work it the almond flour will absorb the moisture and it will become a smooth ball. If the dough is too sticky to handle you can put it in the fridge for ten minutes to let it firm up which makes it much easier to roll out. Divide your large ball of dough into four equal pieces and roll each one into a smaller smooth ball using the palms of your hands.
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Place one ball of dough between two large sheets of parchment paper so that it does not stick to your rolling pin or your counter. Roll the dough out until it is about a quarter of an inch thick and has a nice oval or round shape like a piece of traditional naan. Repeat this process for all four pieces of dough until you have four flatbreads ready to be cooked in the pan.
Heat a large non stick skillet or a heavy cast iron pan over medium heat and add a tiny bit of oil or butter to the surface. Carefully peel the flatbread off the parchment paper and place it into the hot pan where it should start to sizzle immediately. Cook the bread for about two or three minutes on the first side until you see beautiful golden brown spots appearing on the bottom.
Flip the flatbread over using a wide spatula and cook the other side for another two minutes until it is cooked all the way through and feels firm to the touch. While the bread is still hot and fresh out of the pan brush the top with a mixture of melted butter and minced garlic and fresh herbs. Serve the cheese naan immediately while it is still warm and flexible for the best possible eating experience.
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