Coriander and Onion Naan & Spinach and Cheese Pide

1. To make the naan dough, combine 8 cups of flour, 2 tablespoons of yeast, 1 and 1/2 tablespoons of salt, 3-4 tablespoons of olive oil, and 2 and 2/3 cups of warm water. Mix until a dough forms. Allow the dough to rise until doubled in size (not explicitly stated but standard for yeast dough). 
2. For the coriander and onion filling, chop 4 onions really small and 1/3 cup of coriander. Mix them with 1 tablespoon of chicken bouillon, one 6oz can of tomato paste, 1 teaspoon of salt and pepper (or to taste), and 1/3 cup of oil.
3. For the spinach filling, chop 1 bag of spinach and 1 small onion. Mix with 1/4 tablespoon of chicken bouillon, salt and pepper to taste, and 2 tablespoons of oil. 
4. Divide the dough into about 19 to 20, 3-inch balls. 
5. For the coriander and onion naan, flatten a dough ball and spread the coriander and onion mixture on top. 
6. For the spinach and cheese pide, flatten a dough ball into a small circle, place the spinach filling in the middle, add mozzarella cheese on top, and fold the sides to make a pide shape.
7. Place the shaped naans and pides in the oven at 475°F (245°C) and bake for about 12 to 15 minutes, depending on your oven.