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In a small bowl combine the softened butter, mince garlic and chopped cilantro then set aside.
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Divide the
Crazy Dough into 8 balls.
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Roll one of the balls of dough out into an 8" x 8" oval shape about 1/8th of an inch thick. Cover remaining balls of dough while working with a tea towel.
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Heat up a stove top grill or large heavy bottomed saute pan on medium high heat.
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Brush the naan dough with the garlic & cilantro butter and carefully place directly on your pan. Quickly cover with a large heat proof bowl. This will allow the dough to steam creating those signature air bubbles.
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After 3 minutes carefully remove the bowl and turn one the naan with a tongs.
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Cook on the other side for an additional 3 minutes. When naan is done it should golden, spotted and bubbly in texture.
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Set the finished naan aside and repeat the process with the additional balls of crazy dough until all are cooked. Keep them stacked under a clean tea towel and you cook them off.
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Serve warm!