Mix the yoghurt, self-raising flour, olive oil and a teaspoon of salt in the food processor and knead into a cohesive dough. If necessary, add a little water if it is too dry or extra flour if it is too moist.
Divide the dough into four equal pieces and roll them out with the rolling pin on a lightly floured work surface into ovals about ½ cm thick.
Heat a grill pan and bake the naan bread for about 6 minutes over medium to high heat until done. Turn them halfway. Place them on a baking tray lined with baking paper.
Crumble the feta cheese over the bread. Divide the blueberries and the honey over it. Sprinkle with pepper to taste. Bake the bread in the middle of the oven for about 5 minutes until golden brown or until the cheese has melted. Sprinkle with the cress. Serve warm or lukewarm.
Suggested variation: Add some finely chopped mint and/or a few thinly sliced spring onions to the dough.
