Cottage Cheese Garlic Naan (Printable Version)
Soft, pillowy flatbread infused with garlic and filled with creamy cheese for a flavorful accompaniment.
# What You 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
→ Topping
14 - 2 tablespoons unsalted butter, melted
15 - 4 cloves garlic, finely minced
16 - 2 tablespoons fresh cilantro, chopped
# How-To:
01 - Combine flour, sugar, salt, and instant yeast in a large bowl. Mix thoroughly to distribute yeast evenly.
02 - Add warm milk, yogurt, and oil to the dry ingredients. Mix to form a soft dough, gradually incorporating warm water as needed to achieve proper consistency.
03 - Knead dough for 5–7 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.
04 - Mix cottage cheese, cilantro, green chili, salt, and black pepper in a bowl until well combined. Set aside.
05 - Punch down risen dough and divide into 8 equal balls.
06 - Roll each ball into a 4-inch disc. Place 2 tablespoons filling in center, pinch edges to seal, and gently flatten.
07 - Roll each filled ball into 6–7 inch oval or round, taking care not to burst the filling.
08 - Heat cast iron skillet or tawa over medium-high heat until hot.
09 - Combine melted butter with minced garlic and chopped cilantro in a small bowl.
10 - Place naan on hot skillet. Cook until bubbles appear, approximately 1–2 minutes.
11 - Flip naan and brush cooked side with garlic butter. Cook another 1–2 minutes until golden spots form.
12 - Repeat with remaining naans, stacking in a clean towel to maintain warmth. Serve hot with additional garlic butter if desired.
# Expert Hints:
01 -
- The cottage cheese filling keeps the naan incredibly moist and adds protein without weighing down the bread
- These reheat beautifully, so you can make a batch ahead and still have that fresh-from-the-skillet flavor
02 -
- If your kitchen is cold, the dough might take longer to rise, so find a warm spot near the oven or a sunny window
- The filling will try to escape while rolling, so keep some extra flour handy and work quickly but gently
03 -
- Let your skillet get properly hot before adding the first naan, otherwise you will miss those signature charred spots
- Mix the garlic butter ahead of time so it is ready to brush on immediately when you flip the bread