In a medium sized bowl combine the gluten free all-purpose flour and the salt, mix well to combine then add the water and stir until the dough comes together. Knead the dough for approximately 5 minutes until smooth. Wrap the dough tightly in plastic wrap and set aside to rest for 15 minutes.
Divide the dough into 6 equal pieces. Lightly flour your work surface and hands with gluten free all-purpose flour then shape the dough into balls and flatten them slightly. Use a rolling pin to roll the dough into circles about 6 inches in diameter. Brush both sides of each naan with olive oil then sprinkle with cumin and sesame seeds. I used about an 1/8 teaspoon of each for each naan, but you can use more or less depending on your taste. If the sesame seeds are having trouble sticking to the dough gently press them into the dough.
Lightly oil a large heavy bottomed skillet with olive oil and preheat over medium-high heat. Place a circle of dough into the skillet and cook until brown spots begin to appear on the dough and air pockets form inside the naan like giant bubbles, about 3 minutes. Flip and cook the other side then transfer to a plate and cover with aluminum foil to keep warm. Repeat the process with the rest of the dough until all of the naan has been cooked. Serve immediately.
