Cottage Cheese Garlic Naan (Printable)
Soft Indian flatbread stuffed with creamy cottage cheese and infused with fresh garlic and herbs.
# 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 Prepare:
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 mixture. 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 volume.
04 - Combine cottage cheese, cilantro, green chili, salt, and black pepper in a bowl. Mix well and set aside.
05 - Punch down 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 filling in center, pinch edges tightly to seal, and gently flatten.
07 - Roll each filled ball into a 6–7 inch oval or round, taking care not to burst the sealed edges.
08 - Place cast iron skillet or tawa over medium-high heat until thoroughly hot.
09 - Mix melted butter with minced garlic and chopped cilantro in a small bowl.
10 - Place naan on hot skillet. Cook for 1–2 minutes until bubbles appear on surface.
11 - Flip naan and brush cooked side with garlic butter mixture. Cook another 1–2 minutes until golden spots form.
12 - Repeat with remaining naans, stacking cooked ones in a clean kitchen towel to maintain warmth.
13 - Serve hot, brushing with additional garlic butter if desired. Pair with dal, curry, or raita.
# Expert Advice:
01 -
- The cottage cheese filling creates these incredibly soft, creamy pockets that surprise you with every bite
- Store-bought naan will never compare to the pillowy texture of bread fresh from your own skillet
- The garlic butter topping is absolutely restaurant-quality but takes zero technique to master
02 -
- The dough will feel sticky at first, but resist adding too much flour or your naans will turn tough instead of tender
- Sealing the stuffed naans tightly is crucial, otherwise the cheese will leak out during cooking
- Your skillet needs to be properly hot before adding the first naan, or they won't get those signature bubble spots
03 -
- A cast iron skillet really does give the best results, but any heavy-bottomed pan will work
- Make extra garlic butter and brush it on generously, because that flavor is what makes restaurant naan so addictive