Mix the naan ingredients, except the garlic and cilantro, in a large bowl. Mix until combined. Pour onto a surface and knead for about 10 minutes until smooth. Cover and allow to rise for 2 hours.

Roll out the dough on the counter and add the cilantro and garlic. Roll the dough up around the cilantro and garlic, then roll the long over itself. Repat the process to incorporate the garlic and cilantro into the dough. Cover with a damp paper towel and allow to rest for 20 minutes.

Roll the dough into a log and cut into 4 to 6 balls depending on how large you want the sandwiches and how much leftover naan you want. I cut mine into 4 and the amount of filling I made filled 3 of them for huge sandwiches and I had one bread leftover.

Roll each ball into a uniform shape folding the dough in on itself to create a smooth outside layer. Place seam side down. Cover the completed dough balls with a damp paper towel. Allow to rise for 2 hours.

Preheat the pizza oven to about 750, or your regular oven with a baking steel as high as it will go with convection turned on if possible.

Roll the dough as thin as you can and put the thin round directly onto the baking steel or onto the cooking surface of the pizza oven. Cook in the pizza oven about 3-5 minutes until browned on top and bubbled up. In an oven, you may want to do about 6 minutes, then flip for a few more minutes. You could also do it on a grill.

Remove from heat and wrap in a clean kitchen towel. Repeat until all are done and together in the kitchen towel.

Cook the onions first- preheat a large pan and add the butter and onions. Cook on medium heat about 10 minutes to soften. Season with salt and pepper and continue to cook, about 30-45 more minutes, adjusting the heat as needed, to caramelize.

Add the sliced steak to a hot pan with some oil. Cook to brown on all sides. Turn heat to medium and add in the butter, garlic, ginger, jalapeno, and kashmiri chili. Cook, stirring, for about 5 minutes. Add in the remaining spices and turn heat to low. Add in the vinegar and stir and deglaze the pan.

Add in the cheese and allow to melt on top of the meat.

Brush the naan with some melted butter. Stir the meat to let the cheese get mixed in. Serve the meat on top of the naan. Use some foil to help roll it up if desired.