Cottage Cheese Garlic Naan (Printable View)
Soft Indian flatbread stuffed with creamy cheese and garlic, perfect for pairing or enjoying 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
→ Topping
14 - 2 tablespoons unsalted butter, melted
15 - 4 cloves garlic, finely minced
16 - 2 tablespoons fresh cilantro, chopped
# Cooking Steps:
01 - In a large bowl, combine flour, sugar, salt, and instant yeast. Mix thoroughly to distribute ingredients evenly.
02 - Add warm milk, yogurt, and oil to the flour mixture. Mix to form a soft dough, gradually incorporating warm water as needed to achieve proper consistency.
03 - Knead the 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 the risen dough and divide into 8 equal portions. Shape each portion into a smooth ball.
06 - Roll each ball into a 4-inch disc. Place 2 tablespoons of the filling in the center, pinch the edges tightly to seal, and gently flatten.
07 - Roll each filled ball into a 6–7 inch oval or round shape, taking care not to tear the dough or let the filling spill out.
08 - Heat a cast iron skillet or tawa over medium-high heat until properly heated.
09 - In a small bowl, mix melted butter with minced garlic and chopped cilantro until thoroughly combined.
10 - Place a naan on the hot skillet. Cook until bubbles appear, about 1–2 minutes. Flip and brush the cooked side with garlic butter. Cook another 1–2 minutes until golden spots form.
11 - Repeat with remaining naans, stacking them in a clean towel to keep warm. Serve hot, brushing with additional garlic butter if desired.
# Expert Tips:
01 -
- The cottage cheese keeps the inside incredibly moist and creamy while the outside gets those perfect golden blisters
- These freeze beautifully so you can always have fresh-tasting naan ready for curry night
02 -
- Dont be tempted to add too much water to the dough, it should feel slightly tacky but not sticky
- Seal the filling edges really well or the cottage cheese will leak during cooking
03 -
- Preheat your skillet for at least 5 minutes so the naan gets those signature blisters immediately
- Let the stuffed balls rest for 10 minutes before rolling to make the dough more cooperative