Prepare the naan dough and cover it and let it rise for one hour or until doubled in size. In a pan heat the oil and add the onions. Sauté until light golden brown, then add the ground beef along with all the spices and mix well. Cook covered for 5 minutes, then uncovered until the water dries up and keema is tender. Add the green chillies and coriander, mix, and turn off the flame.
Divide the dough into 7 portions for medium sized naan, and 14 portions for mini naan. The dough will be soft and slightly sticky, so lightly flour your surface so the dough doesn't stick. Take each portion and roll it into an even ball. Then flatten it out enough so you can add the filling, like shown above. Add 1 heaping tablespoon of filling if you are making mini naan. Add 2-3 tablespoons of filling if making normal sized naan. Take the edges of the dough and pinch them together on top, creating a ball again. Slightly flatten it with your hands to evenly distribute the filling inside the dough then roll out using a rolling pin. The naan should be 1/4 inch thick. Heat a cast iron skillet or frying pan on medium heat. Brush a thin layer of butter and add the rolled out naan. Cook on each side for about 2 minutes, or until the naan starts to get a golden crust. Continue cooking all the naan brushing them with butter when you transfer them to your serving dish. Serve hot with a side of chutney.
To freeze: Cook all the naan, but don't brush them with butter when they are cooked. Let them cool completely on aware rack. Transfer to a freezer safe container and freeze until ready to eat. To reheat, defrost then reheat on a pan. Brush with butter before serving. You can reheat the mini naan in your toasted on the frozen setting as well.
