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Mix self raising flour, Greek yoghurt, salt, and low fat cheese until clumps form
Let the dough rest for 5-10 minutes to allow flour to hydrate and gluten structure to form
Place in a pan with cooking spray on medium-low heat
Cover with a lid and cook for 1-2 minutes
Flip and cook until the naan puffs up
Mix light butter with garlic paste and chopped parsley for optional garlic butter topping
To store: cool, wrap in foil, and refrigerate or freeze
To reheat from fridge: unwrap and air fry at 200°C for 4-5 minutes until crispy and puffed
To reheat from freezer: unwrap and air fry at 200°C for 10-12 minutes until crispy and puffed