Place the bread mix in a bowl and add the fresh coriander, ground coriander and cumin seeds. Add 320ml tepid water and the oil. Bring the mixture together. Turn out on to a floured surface and knead as per packet instructions. Return the dough to the bowl and cover with oiled cling film and leave to rise for an hour or until doubled in size.
Turn out on to the work surface and knock back the dough. Knead again for a few moments and then cut the dough into 10 pieces.
Roll each piece into a sausage and then flatten one end out slightly and start to form a tear shape. Roll out a naan the size of your hand. Repeat to make 10 naan breads in total.
Heat a little of the butter in a non-stick frying pan and cook two naan breads at a time for 10 minutes, turning occasionally and covering with a lid if you wish. Keep warm, while you cook the remaining naan breads.