Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Combine melted butter, garlic, parsley, and salt in a small bowl.

Cut the dough into 8 pieces, roughly 2 ounces each. Roll each segment into an even 12-inch log. Shape the logs into knots by forming a cross, wrapping the top piece around the bottom piece, then connecting the two ends. Press together tightly to seal.

Move the knots to the prepared baking sheet and brush with garlic butter.