*Place frozen rolls on a greased baking sheet. Cover with sprayed plastic wrap and refrigerate overnight OR thaw at room temperature until slightly risen. (About 2 hours at room temperature.)
Melt butter in a pan over the stovetop, add garlic and sauté for 30 seconds to 1 minute or until fragrant, but not burnt.
Use a rolling pin to roll thawed dough into thin circles. The thinner the better, about 1/8-inch thick. (Use flour if needed to prevent sticking.)
Heat a skillet or griddle to medium-high heat. Cook dough for about 1 minute on one side until the dough starts to bubble and brown on the bottom. Flip the dough and cook 30-60 seconds more, until golden brown. Press dough down with a spatula if it's bubbling up too much.
Immediately brush with the melted garlic-butter and sprinkle with chopped cilantro. Enjoy warm! Store leftovers in an airtight zip-top bag at room temperature.
Notes
* To REHEAT, toast naan in a skillet for about 30 seconds on each side over medium-high heat.