In a mixing bowl, combine self-rising flour with Greek yogurt and a pinch of salt until a shaggy dough forms.

Turn the dough onto a floured surface and knead until soft and non-sticky, about 1-2 minutes.

Shape the dough into a disc, divide into 4-6 pieces, roll each into a ball and flatten slightly.

Roll each piece into a flat disc about 5mm thick on a floured surface.

Heat a non-stick skillet over medium-high heat for 2-3 minutes.

Cook a rolled naan for about 3 minutes until bubbles form and the underside is golden.

Flip the naan and cook for another 2-3 minutes until golden and puffed; optionally brush with melted butter.

Remove from skillet, keep warm covered with a towel, and serve immediately.