In a small bowl combine the softened butter, mince garlic and chopped cilantro then set aside.

Divide the Crazy Dough into 8 balls.

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.

Heat up a stove top grill or large heavy bottomed saute pan on medium high heat.

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.

After 3 minutes carefully remove the bowl and turn one the naan with a tongs.

Cook on the other side for an additional 3 minutes. When naan is done it should golden, spotted and bubbly in texture.

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.

Serve warm!