Low‑Calorie High‑Protein Naan

Measure 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 together to distribute the seasonings evenly.

Crumble the 620 g of low‑fat cottage cheese into the bowl and begin mixing with a wooden spoon or spatula.

Continue mixing until the mixture comes together into a smooth, pliable dough; if the dough feels too dry, add a splash of water, and if too sticky, sprinkle a little extra flour.

Turn the dough onto a lightly floured surface and knead briefly (about 30 seconds) just to ensure uniform texture.

Divide the dough into 24 equal portions (approximately 45 g each) and shape each portion into a smooth ball.

Using a rolling pin, roll each ball into a thin circle about 15 cm (6 in) in diameter, keeping the surface lightly floured to prevent sticking.

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

Place one rolled naan onto the hot skillet; cook for 1–2 minutes until the underside shows golden brown spots.

Flip the naan and cook the other side for another 1–2 minutes, pressing gently with a spatula to encourage puffing.

Transfer the cooked naan to a plate and cover loosely with foil to keep warm while you cook the remaining pieces.

Repeat the cooking process with the remaining dough circles, adjusting the heat if the naan browns too quickly.

Once all naan are cooked, let them cool for a couple of minutes before serving, or store them in an airtight container for meal‑prep.

Serve warm with your favorite dips, curries, or use them as a low‑calorie wrap.