In a blender or food processor, blend the cottage cheese and eggs until the mixture is completely smooth and silky, about 90 seconds. The mixture should look like heavy cream with no lumps visible.

In a large bowl, stir together the all-purpose flour, almond flour, baking powder, and salt until well combined. Make sure there are no flour pockets.

Pour the cottage cheese mixture into the dry ingredients and gently stir until a dough forms. The dough will be slightly sticky - this is perfect and means your naan will be tender. Don't overmix.

Mix the minced garlic into the dough evenly. Let the dough rest for 5 minutes. Lightly flour your hands and shape the dough into 8 small balls about the size of a golf ball, then flatten each into an oval shape about ¼ inch thick.

Heat a non-stick or cast iron pan over medium heat until a drop of water sizzles when added. Brush lightly with butter.

Cook each naan for 2-3 minutes per side until golden brown spots appear and the naan puffs slightly. You'll know it's ready to flip when the edges look set and the bottom has golden spots.

Brush warm naan immediately with melted butter and sprinkle with fresh parsley or cilantro if desired. The butter soaks in better while the naan is still hot.