2 Ingredient Garlic Naan: 10 Servings

Instructions:

1. Combine the self rising flour and Greek yogurt in a large bowl. Stir with a spatula until a shaggy dough forms. Note: Stop stirring as soon as the flour disappears.
2. Turn the dough onto a floured surface. Knead gently for 2-3 minutes until the surface is smooth. Wait for the dough to feel tacky but not stick to your fingers.
3. Divide the dough into 10 equal portions. Roll each piece into a ball.
4. Use a rolling pin to flatten the balls into ovals about ¼ inch thick. Note: Keep the edges slightly thicker for a better chew.
5. Heat your skillet over medium high heat without oil. Listen for a sizzle when you drop a tiny bit of water on the pan.
6. Place one naan in the hot pan. Cook for 1 to 1.5 minutes until the surface is bubbly and the underside is deep golden brown.
7. Flip and cook for another 60 seconds. Note: Don't press down on the naan, or you'll pop the bubbles.
8. Melt the butter and stir in the minced garlic, parsley, and salt.
9. While the naan is scorching hot, immediately brush the surface with the garlic butter mixture. The butter should hiss and melt into the bread.
10. Stack the finished naan inside a clean kitchen towel. The residual steam will keep them soft.