Low‑Calorie High‑Protein Naan

Measure out 550 g of self‑rising flour into a large mixing bowl.

Add 2 tbsp of salt and 3 tbsp of garlic paste to the flour and whisk to combine evenly.

Pour the 620 g of blended low‑fat cottage cheese into the dry mixture.

Stir with a spatula or wooden spoon until a soft, slightly sticky dough forms; it should pull away from the sides of the bowl.

Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes to allow the flour to hydrate.

Divide the rested dough into 24 equal portions (about 30 g each) and roll each piece on a lightly floured surface into a thin circle 3.5–4 inches in diameter.

Preheat a non‑stick skillet over medium heat (about 350°F/350°F).

Place one rolled naan in the hot skillet; cook for 1–2 minutes until the underside shows light brown spots and the bread begins to puff.

Flip the naan and cook the other side for another 1–2 minutes, then remove and keep warm. Repeat with the remaining pieces, adjusting the heat as needed to avoid burning.

Stack the cooked naans on a plate and cover loosely with foil to retain softness.

Serve the naan warm, or let them cool completely before storing in an airtight container for up to 3 days.