Add cottage cheese and eggs to blender or food processor. Blend for 30-60 seconds until completely smooth with no visible curds. The mixture should look silky and uniform.

In a large bowl, whisk together all-purpose flour, almond flour, baking powder, and salt until well combined.

Pour the blended cottage cheese mixture into the dry ingredients. Gently stir with a spatula until a soft dough forms. The dough will be slightly sticky and soft, which is correct.

Add the minced garlic to the dough and fold it in gently until evenly distributed throughout.

Optional: Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes for softer texture.

Lightly flour your hands to prevent sticking. Divide the dough into 6-8 equal portions (each about the size of a golf ball). Gently flatten each portion into an oval shape about ¼ inch thick and 6-7 inches long.

Heat a non-stick or cast iron pan over medium heat (350-375°F). Test readiness by sprinkling a few drops of water on the surface – they should sizzle gently. Brush the pan lightly with butter.

Place one naan in the hot pan and cook for 2-3 minutes until golden brown spots appear on the bottom and the naan puffs up slightly in the center. Flip and cook the other side for another 2-3 minutes until golden.

Transfer the cooked naan to a plate and immediately brush with melted butter. Sprinkle with fresh parsley or cilantro if using. Keep warm under a clean kitchen towel while you cook the remaining naan.