If making your own Naan, do that first. Usually use four here cut in half, so eight.
Set a bowl, two measuring cups and a cutting board on the counter.
In the bowl, add one slice of bread or a half cup of panko and about a half cup of whole milk.
In one measuring cup, combine around five ounces of plain yogurt and four ounces of crumbled feta. Set aside.
In the other measuring cup, add one medium sized tomato finely diced, sprinkle with Maldon sea salt, then add one half cucumber finely diced, one red onion finely diced (dice the whole onion and put three-quarters of it in the bowl with the soaking bread), one cup of parsley finely chopped (put half in with the bread mixture. Stir together and set aside.
To the bowl that has the bread, milk, red onion and parsley add one egg and mix thoroughly and add a half teaspoon or so (depending on mood) of: dried oregano, dried mint, cardamon, cumin, smoked paprika. Then add one pound of ground beef and mix throughly.
Get a large frying pan, sprinkle with salt and set on medium high heat or whatever you normally do to sear. Form Kofte mixture into ovaline shapes about the length of the Naan. Sear on both sides and cook until desired temperature in batches—not too crowded in the pan.
Slice Naan in half short wise and toast for a minute or so.
Spread yogurt feta on Naan, top with Kofte and top with tomato mixture? Relish? Chutney?