This two-ingredient naan works in a hurry but is not typical.
– 1 ¼ cups self-rising flour, or more as needed– 1 cup whole-milk Greek yogurt
A big bowl should be used to blend self-rising flour and Greek yogurt until they are completely incorporated.
Moving the dough to a work surface that has been lightly dusted with flour, knead it for two to three minutes until it is smooth, adding additional flour as required to prevent it from sticking.
Form the dough into a rough rectangle measuring 9 inches by 7 inches. To divide, cut into eight equal pieces. After lightly dusting each piece with flour,
Flatten it into a semi-rectangular form with a thickness of approximately one quarter of an inch. Make sure that a large skillet is lightly greased, and then place it over medium heat. Put one or two of the pieces of dough that have been flattened into the skillet.
It should take between two and four minutes for them to start bubbling and browning. Cook for an additional two to four minutes after giving it a flip.
Take the dough off the heat and continue adding the remaining dough until all of the pieces are cooked. Serve when still heated.