Cottage Cheese Garlic Naan (Printable)

Soft Indian flatbread infused with garlic and filled with creamy cottage cheese, perfect for various pairings.

# What You'll Need:

→ Dough

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon sugar
03 - 1 teaspoon salt
04 - 1 teaspoon instant dry yeast
05 - ½ cup warm milk
06 - ¼ cup plain yogurt
07 - 2 tablespoons vegetable oil
08 - ¼ cup warm water, as needed

→ Filling

09 - 1 cup cottage cheese, crumbled
10 - 2 tablespoons fresh cilantro, finely chopped
11 - 1 green chili, finely chopped
12 - ¼ teaspoon salt
13 - ¼ teaspoon black pepper

→ Garlic Butter Topping

14 - 2 tablespoons unsalted butter, melted
15 - 4 cloves garlic, finely minced
16 - 2 tablespoons fresh cilantro, chopped

# Step-by-step:

01 - Combine flour, sugar, salt, and instant yeast in a large bowl. Mix thoroughly to distribute yeast evenly.
02 - Pour warm milk, yogurt, and vegetable oil into the flour mixture. Stir to form a soft, shaggy dough, gradually adding warm water as needed to achieve proper consistency.
03 - Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic. The dough should bounce back when pressed lightly.
04 - Place dough in a greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm area for 1 hour until doubled in size.
05 - Combine crumbled cottage cheese, chopped cilantro, green chili, salt, and black pepper in a medium bowl. Mix well and set aside.
06 - Punch down the risen dough to release air. Divide into 8 equal portions and roll each into a smooth ball.
07 - Roll each dough ball into a 4-inch disc. Place 2 tablespoons of cottage cheese filling in the center, gather edges to seal completely, and gently flatten.
08 - Roll each stuffed ball into a 6 to 7-inch oval or round shape, taking care to keep the filling enclosed and not tear the dough.
09 - In a small bowl, whisk together melted butter, minced garlic, and chopped cilantro until well combined.
10 - Place a cast iron skillet or tawa over medium-high heat until hot. Do not oil the pan.
11 - Place one naan on the hot skillet. Cook for 1 to 2 minutes until bubbles appear on the surface and the bottom has brown spots.
12 - Flip the naan and immediately brush the cooked side with garlic butter mixture. Cook for another 1 to 2 minutes until golden spots form.
13 - Remove naan from heat, brush with additional garlic butter if desired, and stack in a clean kitchen towel to keep warm. Serve immediately.

# Expert Advice:

01 -
  • The cottage cheese filling keeps the bread incredibly moist while adding a subtle tang that balances the garlic
  • These freeze beautifully and reheat in seconds, making them perfect for busy weeknight meals
  • Restaurant quality results without needing a tandoor or any special equipment beyond a basic skillet
02 -
  • Roll the filled dough gently and evenly, or the filling will create thin spots that tear during cooking
  • Let the skillet get properly hot before adding the first naan, or you will not get the characteristic bubble pockets
  • Do not overfill the naans or the cheese will burst through the dough while rolling
03 -
  • If your dough is too sticky to handle, dust your hands with flour instead of adding more to the dough
  • Brush the cooked naans generously with garlic butter while they are still hot for maximum flavor absorption

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