Begin by combining the black and white sesame seeds in a small bowl.

In a large bowl, mix together the buckwheat flour, baking powder, and salt.

Add yogurt, minced garlic, ground coriander, rice milk, olive oil, and ½ cup of water. Knead the mixture into a dough for approximately 5 minutes, adding more water as needed to achieve the desired consistency.

Divide the dough into six balls on a floured surface and allow them to rest for 5 minutes.

Roll out each ball into thin ovals using a rolling pin.

In a grill pan or large skillet, melt ghee and cook the ovals individually for 1 to 2 minutes per side until golden brown, flipping with a spatula as needed. Add more ghee to the pan as necessary.

Serve the naan warm.