Make the two-ingredient dough

• Put the Greek yoghurt and self-raising flour in a bowl.
• Mix until it starts to come together into a dough.

Knead the dough

• Knead with your hands until smooth and elastic.
• No resting or rising needed, it can be cooked straight away.

Shape and fill the naan

• Divide the dough into 4 to 6 small naan and flatten each one.
• Spoon a little chilli sauce into the centre of each naan.
• Top with grated mozzarella and mature cheddar.

Cook on the stovetop

• Cook on high heat in a tawa or dry frying pan until brown spots appear.

Melt the cheese under the grill

• Place the naan under a high grill until the cheese is melted and bubbling.

Make the garlic butter and serve

• Mix the garlic butter with the chopped parsley.
• Brush over the warm naan and serve.
• If stacking, keep the naan wrapped in foil so they stay soft.