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Is this a recipe, which you want to use as an ingredient to other recipes? An example would be a pie crust, which is used in many recipes with different fillings.

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Preparation instructions

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In a microwave-safe bowl, combine the grated mozzarella and Greek yogurt.
Microwave in 30-second bursts at 600 W, stirring in between until the cheese has fully melted, about 2 or 3 iterations.
In a separate bowl, combine the dry ingredients (almond flour, baking powder, salt).
Once the cheese is fully melted, add the whisked egg and stir it in.
Then add the dry ingredients and also stir them in.
Once the dry and wet ingredients are somewhat combined, knead to form a smooth dough.
Divide the dough into portions and form balls. Each dough ball should weigh about 50 g or 1 3/4 oz.
Shape each ball into a flatbread shape, about 1/8 in or 3mm thick. If making a circular naan, it should have a diamater of about 4 1/2 in or 11.5 cm.
It's easiest to flatten the dough between two layers of parchment paper or cling film. You can use your hands or a rolling pin.
Transfer the naan to a baking tray lined with parchment paper and bake for 10 minutes or until golden brown spots start to show.
While the naan is baking, microwave the butter for about 15 seconds a 600 W. Alternatively, melt it in a small pot.
Mix in the the minced garlic and chopped parsley and let cool until the naan is ready. 
Remove the naan from the oven, brush on the garlic butter and return to the oven.
Finish baking for about 2 more minutes.
Enjoy, for example as a side to butter chicken or a curry of your choice.

# Meal Prep Tip
You can store the naan in an airtight container for up to 7 days in the fridge. Reheat in the microwave or oven.
You can also freeze the naan. For best results, freeze before adding the garlic butter. Thaw, add the garlic butter and bake in the oven to reheat.

Nutrition Facts

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