Combine the self-rising flour and the greek yogurt in a bowl. Mix the 2 ingredients until the dough starts to form. If the dough is dry, add 1 tablespoon of water. Continue to knead and bring the dough together. If the dough is still barely holding, add the second tablespoon of water.Dump the dough out onto a large, lightly floured surface. Work the dough out into a large disc. Divide the dough into 10 equal pieces. Roll each piece out until it is about 1/3 inch in thickness and has a 6-inch diameter.Place a non-stick pan on high heat and let it get very hot. Cook the naan on each side for 2 minutes. Naan should puff up and have a light char. If you don’t have self rising flour (like me) you can do what I did and use:

1 cup of all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

For each cup that the recipe calls for. If you would like to make it Garlic Naan you can also add 3 cloves of garlic to it.

Grate the cucumber and squeeze the water out. Sprinkle a bit of salt on it and then squeeze water out again. Add in some minced garlic and the lemon juice and mix it together. Add some more salt to taste. Chop fresh dill and stir everything into the Greek yogurt.