Cottage Cheese Garlic Naan (Print version)
Pillowy Indian flatbread with creamy cottage cheese and garlic, ideal for pairing or enjoying solo.
# 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 (optional)
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
# How to make it:
01 - Combine flour, sugar, salt, and instant yeast in a large bowl. Mix thoroughly to distribute yeast evenly.
02 - Pour warm milk, yogurt, and oil into the dry mixture. Stir to form a soft dough, gradually incorporating warm water as needed to achieve proper consistency.
03 - Knead dough on a floured surface for 5 to 7 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled in volume.
04 - Mix crumbled cottage cheese, chopped cilantro, green chili, salt, and black pepper in a medium bowl until well combined. Set aside.
05 - Punch down the risen dough to release air. Divide into 8 equal portions and shape each into a smooth ball.
06 - Roll each ball into a 4-inch disc. Place 2 tablespoons of filling in the center, gather edges to seal completely, and gently flatten.
07 - Carefully roll each stuffed ball into a 6 to 7-inch oval or round shape, ensuring the filling remains evenly distributed without breaking through the dough.
08 - Heat a cast iron skillet or tawa over medium-high heat until properly hot but not smoking.
09 - Whisk melted butter with minced garlic and chopped cilantro in a small bowl until fully incorporated.
10 - Place one naan on the hot skillet. Cook for 1 to 2 minutes until bubbles form across the surface and bottom shows golden spots.
11 - Flip the naan and immediately brush the cooked side with garlic butter mixture. Cook another 1 to 2 minutes until golden brown spots appear.
12 - Transfer cooked naan to a plate and cover with a clean kitchen towel. Repeat cooking process with remaining dough, stacking naans under the towel to stay warm.
13 - Serve hot, brushing with additional garlic butter if desired. Pair with dal, curry, or raita for a complete meal.
# Expert suggestions:
01 -
- The cottage cheese filling keeps each bread incredibly moist without making it soggy, creating this perfect steamy pocket when you bite into it
- These freeze beautifully layered between parchment paper, so you can pull one out and warm it for those sudden curry cravings
02 -
- Don't roll the naan too thin or the filling will burst through, and there's nothing sadder than watching cheese escape into your pan
- Keep the heat medium-high, not maximum, or you'll burn the outside before the inside cooks through learned this the hard way
03 -
- If your kitchen runs cold, rise the dough in your oven with just the light on it creates the perfect proofing environment
- Mix your garlic butter ahead of time so it's ready to brush as soon as you flip timing matters for that melty finish