Cottage Cheese Garlic Naan (Print Version)
Pillowy Indian flatbread filled with creamy cottage cheese and garlic, perfect 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
→ Topping
14 - 2 tablespoons unsalted butter, melted
15 - 4 cloves garlic, finely minced
16 - 2 tablespoons fresh cilantro, chopped
# Step-by-Step Guide:
01 - Combine flour, sugar, salt, and instant yeast in a large bowl. Mix thoroughly to distribute evenly.
02 - Add warm milk, yogurt, and oil to the dry mixture. Stir 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 with a damp cloth 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 until dough is ready.
05 - Punch down the risen dough to release air. Divide into 8 equal portions and roll 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 - Roll each filled ball into a 6–7 inch oval or round shape, taking care not to tear the dough or release the filling.
08 - Heat a cast iron skillet or tawa over medium-high heat until properly hot.
09 - Mix melted butter with minced garlic and chopped cilantro in a small bowl until well combined.
10 - Place naan on hot skillet. Cook for 1–2 minutes until bubbles appear and bottom has brown spots.
11 - Flip naan and brush cooked side with garlic butter. Cook another 1–2 minutes until golden spots form. Remove and keep warm.
12 - Repeat cooking process with remaining naans, stacking them in a clean kitchen towel to maintain warmth.
# Expert Suggestions:
01 -
- The cottage cheese filling keeps each bite incredibly moist and adds a subtle tang that balances the garlic butter
- These naans freeze beautifully and reheat in seconds for those nights when takeout feels like too much effort
02 -
- Do not roll the dough too thin or the filling will burst through during cooking
- Keep the heat high enough to create bubbles but low enough to prevent burning
03 -
- Let the naan rest for 30 seconds after cooking before brushing to help the butter absorb
- Sprinkle a pinch of flaky salt over the garlic butter for extra depth