In a large mixing bowl, combine 300g self-raising flour, 280g thick Greek yogurt, and 1 teaspoon salt. Mix until a shaggy dough forms, then knead lightly with your hands.

In a separate bowl, mix together 1/2 cup of mozzarella, 1/2 cup of cheddar cheese, 1/4 cup of chopped mint, 1/4 cup of chopped parsley, and the remaining 1 teaspoon of salt. Set aside.

Dust a flat surface with flour and transfer the dough onto it. Divide the dough into 6 equal pieces, roll each into a 5cm/2" diameter circle, and place a heaped tablespoon of the cheese-herb mixture in the center. Fold the edges to seal and roll into a 15cm/6" circle.

Heat a frying pan over high heat. Cook each naan for about 3 minutes on one side until puffed, then flip and cook for another minute. Transfer to a plate, brush with 1/2 teaspoon of butter and cover with a tea towel. Repeat with remaining dough.

Sprinkle with extra parsley and mint before serving.