Cottage Cheese Garlic Naan (Print)
Soft Indian flatbread stuffed with creamy cottage cheese and infused with fresh garlic and cilantro.
# 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
# How To Make:
01 - In a large bowl, combine flour, sugar, salt, and instant yeast. Mix thoroughly until well incorporated.
02 - Add warm milk, yogurt, and oil to the dry ingredients. Mix to form a soft dough, gradually adding warm water as needed to achieve proper consistency.
03 - Knead the dough for 5–7 minutes until smooth and elastic. Cover with a damp cloth and let rise for 1 hour until doubled in size.
04 - Combine cottage cheese, cilantro, green chili, salt, and black pepper in a bowl. Mix well and set aside until needed.
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, pinch edges tightly to seal, and gently flatten.
07 - Carefully roll each stuffed ball into a 6–7 inch oval or round shape, ensuring the filling remains enclosed without breaking through the dough.
08 - Heat a cast iron skillet or tawa over medium-high heat until properly hot.
09 - In a small bowl, whisk together melted butter, minced garlic, and chopped cilantro until well combined.
10 - Place a naan on the hot skillet. Cook for 1–2 minutes until bubbles appear and golden spots form on the bottom.
11 - Flip the naan and brush the cooked side generously with garlic butter. Cook another 1–2 minutes until golden spots appear on the second side.
12 - Repeat cooking process with remaining naans. Stack cooked naans in a clean kitchen towel to keep warm. Serve immediately with extra garlic butter if desired.
# Expert Tips:
01 -
- The cottage cheese filling adds a creamy protein boost that keeps you satisfied longer than plain naan
- These freeze beautifully, so you can make a batch and have restaurant quality bread ready in minutes
02 -
- Sealing the dough edges properly is the most crucial step, otherwise filling leaks during cooking
- Let your skillet get properly hot before adding the first naan or you will not get those signature bubbles
03 -
- If your dough feels too sticky while kneading, add flour one tablespoon at a time until manageable
- Brush the naan with garlic butter immediately after cooking so it absorbs into the hot surface