Cut the cottage cheese into small size cubes.

Sprinkle some salt and turmeric and keep it aside for 10 minutes.

In a bowl, mix mayonnaise and marinated cottage cheese.

In a bowl, take lukewarm water. Mix sugar and yeast into it and keep aside until yeast froths.

In a mixing bowl, take Whole wheat flour, All purpose flour, Oil, Salt and Yeast solution. Start kneading the dough by adding water into it.

Initially the dough will be sticky. Take out the dough on lightly floured surface and knead it for 10 minutes. You will get much smoother and non-sticky dough.

Keep this dough into a greased pan and cover it with cling wrap. Let the dough rest until it doubles in volume.

Once the dough has doubled in its volume, take is out on a dusted surface and punch it to release the air.

Divide the dough into three equal parts.

Take one dough ball and roll it out into a circular shape sheet with thickness ¼ inch.

Apply butter on it. Spread prepared stuffing of cottage cheese on it. Sprinkle garlic powder, half of the Italian seasoning and grated mozzarella cheese.

Flip from one side to make a semi-circle and seal the corners. Brush it with butter.

Sprinkle leftover seasoning and chili flakes on the top. Transfer it to a greased baking tin and make marks with the help of a sharp knife.

Preheat the oven at 200 degrees for 10 minutes. Bake the bread at the same temperature for about 20 minutes.

Once done, take it out from the oven and serve with cheese dip.