Mix the self raising flour, salt and greek yogurt in a stand mixer using the dough attachment until the ingredients are combined. The dough should come away from the sides of the bowl cleanly. If the dough is too wet, add a little more flour. If the dough is too dry add a little more water.
If you do not have a stand mixer you can combine the ingredients using a wooden spoon. You then need to turn the dough onto a floured work surface and knead it for a couple of minutes.
Place the dough on a lightly floured surface and form into a disc before dividing it into 6 equal pieces.
Using your hands (or a rolling pin if you prefer) press out the dough to form an oval approx 5 inch by 3.5 inch.
Crush the clove of garlic into a small bowl, add a little chopped up coriander and the olive oil and mix. Set aside.
Cook the naan one by one in a frying pan (or griddle pan if you have one) over a medium hot heat. Each naan will need to be cooked for approximately 1 1/2 minutes each side. When the first side is cooked, flip it so that the second side is cooking and lightly brush the cooked side with the oil mixture. Once the second side has cooked, flip the naan onto the garlic side just for a couple of seconds (no more, as burnt garlic is not nice) to seal.
The garlic naan can be made in advance and warmed in an oven before eating. They can also be frozen (with or without the garlic) and warmed through when needed.