In a mixing bowl, combine self-raising flour and Greek yogurt with a pinch of salt. Stir until well incorporated to form a rough dough.

Transfer the dough to a lightly floured surface and knead gently for about 1-2 minutes until smooth.

Cut the dough into 4-6 equal pieces, roll each piece into a ball, and flatten it slightly.

Roll out one dough piece on a floured surface until it reaches 5mm thickness, keeping it circular.

Preheat a non-stick skillet over medium-high heat for a few minutes before adding the naan.

Cook the naan in the skillet for about 3 minutes, until bubbles form. Flip and cook the other side for 2-3 minutes.

Remove the naan from the skillet and brush one side with melted butter or olive oil. Serve warm.