I've recently turned 30 and invited my friends to my place to an Indian/Singaporean meal. I served these mini garlic naans as an appetizer and they disappeared quickly. The original recipe didn't ask to sprinkle them with salt, but I did a batch with and without and preferred the salted ones. I also sprinkled some with fresh coriander (cilantro), although the original recipe only called for parsley. I have changed the baking temperature to 375°C, as one reviewer pointed out that the naans were done in about 8 minutes at a temperature of 375°F.