Add the warm water, yeast, and agave to a bowl. Gently stir and let stand for five minutes.
Add the brown rice flour, potato starch, tapioca starch, psyllium husk, and sea salt to a large bowl and gently mix.
Pour the warm water and yeast mixture over the dry ingredients, drop in the almond yogurt, and begin mixing with your hands. Form the mixture into a ball and turn out onto a clean counter.
Knead the dough for 3-4 minutes, form into a ball, and return to the mixing bowl. Cover the bowl with a cloth, move to a warm area in your kitchen and let the dough rise for 1 hour.
After the dough has risen, divide it into four pieces.
Heat a large skillet over high heat until very hot.
One at a time, roll out the pieces of dough until ⅛-inch thick. Gently transfer the dough to the hot skillet and cook on one side for 2 to 2 ½ minutes, flip and cook on the other side for 2 to 2 ½ minutes. If your skillet isn't well-seasoned and is prone to sticking, add a dollop of coconut oil to the pan before placing the dough in it.
Remove the cooked naan from the pan and place on a tray. Repeat with all pieces of dough.
Drizzle the naan with coconut oil and add a sprinkling of sea salt.
Enjoy and store leftovers at room temperature.