Mix them together by hand. If it turns out to be too sticky place the bowl into the fridge for 15 minutes or so. It can be left there overnight as well if something unexpected happens.
Form egg sized balls then flatten them onto naan bread shapes by hand. It may be a good idea keep a glass of water close by and slightly watering our hands before handling the dough. Water will prevent it to stick down too much.
Place the naan bread onto a nonstick baking sheet or parchment paper.
Bake them until golden brown spots starts to appear on top for about 10 to 15 minutes. If our oven bakes unevenly mind to move the breads around around half time or turn the tray around.
Get a chunk of butter and apply it until the breads are hot.
Sprinkle some parsley or even better cilantro on top.
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