In a food processor or high-speed blender, process the cottage cheese until it reaches a completely smooth consistency.

In a medium mixing bowl, combine the blended cottage cheese, self-rising flour, and salt until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for approximately 2 minutes until smooth and elastic.

Divide the dough into 4 equal-sized portions and use a rolling pin to flatten each into a 1/4-inch thick oval.

Preheat a cast-iron skillet over medium-high heat and apply a light coating of cooking spray.

Place one dough oval onto the hot skillet and cook for 90 to 120 seconds until large bubbles form and the bottom is charred.

Flip the naan and cook the second side for an additional 60 to 90 seconds.

In a small bowl, whisk together the melted butter, minced garlic, and chopped cilantro.

Brush the garlic butter mixture generously over the surface of the hot naan immediately before serving.