Add the mozzarella cheese to a microwave safe bowl, and heat at 30 second intervals until completely melted and formed into a cheese dough ball.
Place the cheese dough into a mixing bowl with the rest of the ingredients except for the butter and parsley. Beat on high until well combined.
Wet your hands slightly, and form the dough into 8 even pieces.
Flatten the dough into a ¼ inch thick naan shapes on a parchment or silicone mat lined baking sheet.
Bake for 15-20 minutes until browned and cooked through.
Brush the melted butter on the warm naan bread and sprinkle with chopped parsley before serving.
If your hands are wet, the dough won't stick to them as much. This is a very sticky dough, so this tip is super important.The naan will probably stick to a metal baking sheet, so make sure you line your pan with parchment paper or a silicone baking mat.Store this bread in a resealable bag or an airtight container. It will stay fresh at room temperature for 2-3 days or in the refrigerator for up to 5 days.