1. In a mixing bowl, stir together the self-rising flour and Greek yogurt until a shaggy dough forms. If it’s too sticky, add flour 1 tablespoon at a time. If it’s too dry, add water 1 teaspoon at a time.

2. Turn dough onto a lightly floured surface and knead 30–45 seconds until smoother (don’t overwork it).

3. Rest dough 5 minutes (optional but helps rolling).

4. Divide into 6–8 pieces. Roll each into a ball, then roll into an oval or circle about 1/4-inch thick.

5. Heat a dry cast iron skillet or nonstick pan over medium-high until hot (no oil).

6. Cook one naan 1–2 minutes on the first side until bubbles form and you see golden spots. Flip and cook 1–2 minutes more. Press gently with a spatula for more browning if you want.

7. Optional: for extra char, increase heat slightly for the last 20–30 seconds (watch closely).

8. Brush with melted butter or ghee (and garlic if using). Stack cooked naan and wrap in a clean towel to keep soft.

9. Repeat with remaining dough. Serve warm.