In an electric mixer, combine the Greek yogurt and self-rising flour until a dough starts to form (I used the dough hook attachment). If the dough is dry, you can add another Tablespoon of yogurt. If it's too tacky, add more flour, a Tablespoon at a time. Continue to knead until the dough comes together. (You can also do this step by hand, but it will take about 15 minutes and some muscle).

Lightly flour a work surface, and roll the dough into a large ball. Cut the dough into 6 pieces.

Roll out each piece of dough to about 1/4" thickness and 6 inches in diameter.

Heat a skillet over medium-high heat and brush with butter (or olive oil). Cook naan on each side for about 2 minutes. It should start to bubble up and lightly char.

Remove from the skillet, brush with melted butter, garlic salt, and chopped cilantro as desired.

Serve warm.