Cottage Cheese Garlic Naan (Printable)
Soft flatbread blended with garlic and stuffed with creamy cottage cheese, great for curries or solo eating.
# What You 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
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
# How to Make It:
01 - Combine flour, sugar, salt, and instant yeast in a large mixing bowl. Whisk thoroughly to ensure even distribution of yeast and leavening agents.
02 - Pour warm milk, yogurt, and vegetable oil into the dry mixture. Mix with a spatula or hands until dough begins to form. Gradually add warm water while mixing to achieve a soft, pliable consistency that doesn't stick excessively to your hands.
03 - Turn dough onto a lightly floured surface and knead vigorously for 5 to 7 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap or damp cloth, and let rise in a warm, draft-free area for 1 hour until doubled in volume.
04 - While dough rises, combine crumbled cottage cheese, chopped cilantro, minced green chili, salt, and black pepper in a medium bowl. Mix thoroughly and set aside at room temperature.
05 - Punch down the risen dough to release air bubbles. Divide into 8 equal portions, approximately 2.5 ounces each. Roll each portion between your palms to form smooth, round balls.
06 - Flatten a dough ball and roll into a 4-inch circle using a rolling pin. Place 2 tablespoons of cheese filling in the center. Gather edges toward the middle and pinch tightly to seal completely. Gently press to flatten the sealed ball.
07 - Using a rolling pin, gently roll each stuffed ball into a 6 to 7-inch oval or round shape. Roll carefully to maintain filling integrity and prevent tearing. Avoid rolling too thin.
08 - Heat a cast iron skillet or tawa over medium-high heat for 3 to 4 minutes until properly hot. The pan should be hot enough that a drop of water sizzles and evaporates quickly.
09 - Combine melted unsalted butter, minced garlic, and chopped cilantro in a small bowl. Stir well to distribute garlic evenly throughout the butter.
10 - Carefully place a rolled naan onto the hot skillet. Cook for 1 to 2 minutes until bubbles appear across the surface and the bottom develops light golden-brown spots.
11 - Flip the naan using a spatula. Immediately brush the cooked top surface generously with garlic butter mixture. Cook for another 1 to 2 minutes until the second side develops golden spots and the bread puffs slightly.
12 - Remove naan from skillet and stack in a clean kitchen towel to keep warm and soft. Repeat cooking process with remaining dough balls. Serve immediately with additional garlic butter on the side if desired.
# Expert Tips:
01 -
- The cottage cheese filling keeps each naan incredibly moist and adds a subtle creaminess that pairs perfectly with the garlic butter
- These freeze beautifully, so you can double the batch and always have homemade bread ready for impromptu dinners
02 -
- The skillet needs to be properly hot before adding the first naan, otherwise you will end up with a tough, dry flatbread instead of a puffy, tender one
- Do not roll the stuffed dough too thin or the filling will burst through during cooking, leaving you with a mess and an empty naan
03 -
- If your kitchen is on the cooler side, speed up the rising by preheating your oven for 2 minutes, turning it off, then placing the dough inside with the door cracked open
- Cottage cheese with more liquid content works better for this recipe than the dry pressed variety, as it creates a creamier filling without altering the dough structure