In a large mixing bowl, combine the cottage cheese, eggs, all-purpose flour, almond flour, baking powder, and salt. Mix until a sticky dough forms.

Turn the dough onto a floured surface and knead gently for 3-5 minutes until smooth and slightly tacky.

Cover the dough with a towel and let it rest for 5 minutes to relax the gluten.

Divide the dough into 6 equal portions; roll each into a ball and flatten them into about 1/4 inch thick discs.

Heat a non-stick skillet over medium-high heat. Cook each naan for 2-3 minutes until bubbles form and turn golden brown.

Brush the warm naan with melted butter and garnish with chopped parsley or cilantro before serving.