Cottage Cheese Garlic Naan (Printable)
Soft Indian flatbread stuffed with creamy cottage cheese and infused with garlic, ideal alongside curries or alone.
# 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
# Directions:
01 - Combine flour, sugar, salt, and instant yeast in a large mixing bowl. Whisk thoroughly to distribute yeast evenly.
02 - Pour warm milk, yogurt, and vegetable oil into the dry mixture. Mix with a wooden spoon or hands until a shaggy dough forms. Gradually add warm water, 1 tablespoon at a time, until dough comes together.
03 - Turn dough onto a lightly floured surface. Knead firmly for 5–7 minutes until smooth and elastic. Place in an oiled bowl, cover with damp cloth, and let rise in warm area for 1 hour until doubled.
04 - Combine crumbled cottage cheese, chopped cilantro, minced green chili, salt, and black pepper in a medium bowl. Mash slightly with fork to create cohesive filling mixture.
05 - Punch down risen dough to release air. Divide into 8 equal portions and roll each into smooth balls. Cover with towel to prevent drying.
06 - Roll one ball into 4-inch disc using rolling pin. Place 2 tablespoons filling in center. Gather edges and pinch tightly to seal. Gently flatten sealed ball between palms.
07 - Roll stuffed ball into 6–7 inch oval or round shape, applying even pressure. Take care not to rupture dough or expose filling.
08 - Place cast iron skillet or tawa over medium-high heat for 3–4 minutes until thoroughly hot. Reduce heat to medium before cooking first naan.
09 - Whisk melted butter with minced garlic and chopped cilantro in small bowl until fully incorporated.
10 - Place rolled naan on hot skillet. Cook for 1–2 minutes until bubbles form across surface and bottom shows golden brown spots.
11 - Flip naan carefully. Immediately brush cooked side with garlic butter mixture using pastry brush. Cook second side for 1–2 minutes until golden brown spots appear.
12 - Remove naan and wrap in clean kitchen towel. Repeat with remaining dough balls, stacking cooked naans in towel to maintain warmth. Serve immediately, brushing with additional garlic butter if desired.
# Expert Advice:
01 -
- The cottage cheese filling keeps the bread incredibly moist while adding a subtle tang that balances the garlic butter
- These naans freeze beautifully, so you can double the batch and always have homemade bread ready for curry night
02 -
- The dough should be soft and slightly tacky, not dry or stiff, or your naans will turn out tough
- Sealing the filled edges thoroughly prevents the cottage cheese from leaking onto the skillet
03 -
- Prep your garlic butter first so it is ready to brush the moment you flip each naan
- If the filling starts leaking while rolling, dust with more flour and work quickly to patch the spot