Cottage Cheese Garlic Naan

My tiny apartment kitchen smelled like yeast and garlic for days after I first attempted stuffed naan, and honestly, I did not mind one bit. I had ordered cottage cheese garlic naan at an Indian restaurant weeks earlier and became slightly obsessed with figuring out how they got that creamy filling inside without it turning into a complete disaster. Three failed attempts and one very messy countertop later, I finally nailed the technique.

I served these at a dinner party where my friend Sarah, who claims she does not even like Indian food that much, ate four pieces and asked if I could teach her how to make them. There is something incredibly satisfying about pulling a hot, puffed naan from the skillet and watching the steam escape when you tear it open.

Ingredients

• All-purpose flour: Forms the foundation of that pillowy texture we are after, and bread flour makes these too chewy
• Instant yeast: Works faster than active dry and cuts down on waiting time
• Warm milk and yogurt: The dairy combination creates tenderness and helps the dough develop that signature softness
• Cottage cheese: Crumbled small, it becomes this incredibly creamy filling that melts into the bread pockets
• Fresh garlic: Finely minced and cooked into butter, this is what makes naan actually taste like restaurant quality
• Fresh cilantro: Adds brightness and cuts through the richness of the cheese filling
• Vegetable oil: Keeps the dough pliable and prevents it from becoming tough

Instructions

Mix the dry ingredients:

Whisk together the flour, sugar, salt, and instant yeast in a large bowl until everything is evenly distributed

Combine the wet ingredients:

Pour in the warm milk, yogurt, and oil, then mix with your hand or a wooden spoon until a shaggy dough forms

Knead to perfection:

Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until it feels smooth and springs back when you press it

Let it rise:

Place the dough in an oiled bowl, cover with a damp cloth, and let it rest for about an hour until it has doubled in size

Prepare the filling:

Crumble the cottage cheese into small pieces and mix with chopped cilantro, green chili, salt, and pepper

Portion the dough:

Punch down the risen dough and divide it into 8 equal balls, keeping them covered so they do not dry out

Stuff each naan:

Roll a ball into a 4-inch disc, place 2 tablespoons of filling in the center, and pinch the edges tightly to seal

Roll carefully:

Gently flatten the stuffed ball and roll it into a 6 to 7 inch oval, being careful not to press too hard or the filling might burst through

Make the garlic butter:

Stir melted butter with minced garlic and extra chopped cilantro while the skillet heats up

Cook the naans:

Place a naan on a hot cast iron skillet over medium-high heat, wait for bubbles to appear, then flip and brush with garlic butter

Finish and serve:

Cook until golden spots form on both sides, stack in a towel to keep warm, and brush with any remaining garlic butter

Save

These naans have become my go-to when I want to impress people without spending hours in the kitchen. Something about pulling them hot from the pan and watching everyone tear into them makes the whole house feel warmer.

Getting The Filling Right

Cottage cheese has more moisture than paneer, which actually works in your favor here because it creates this incredible creamy filling. Just make sure to crumble it into small pieces and mix it well with the herbs so the flavors distribute evenly throughout each naan.

Temperature Secrets

Keep your milk and water warm but not hot, or you will kill the yeast before it even gets started. The skillet needs to be properly hot before the first naan goes on or you will end up with a sad, pale bread that never puffs up the way it should.

Shaping Techniques

Rolling stuffed dough takes some practice, and you will likely have a few burst naans in the beginning. Work from the center outward and use light, even pressure rather than pressing down hard.

• Keep any dough balls you are not working with covered to prevent them from drying out
• If the filling starts to show through, pinch a small piece of dough and patch it over the spot
• Roll the naans just before cooking rather than rolling them all at once

Save

These cottage cheese garlic naans have earned a permanent spot in my regular dinner rotation, and I hope they become just as beloved in your kitchen too.

Recipe FAQ

→ What makes this flatbread soft and pillowy?

The combination of yogurt, warm milk, and yeast in the dough creates a soft, elastic texture that rises well, resulting in a tender, airy flatbread.

→ Can I substitute paneer for cottage cheese?

Yes, paneer can be used instead of cottage cheese for a firmer filling with a slightly different texture, while maintaining the creamy taste.

→ How do I achieve the garlic flavor in the naan?

Fresh minced garlic is mixed with melted butter and brushed onto the flatbreads while cooking, infusing each piece with a fragrant garlic aroma.

→ What is the best way to cook these naans?

Cook on a hot cast iron skillet or tawa, patiently flipping to develop golden spots and ensure even cooking, while applying garlic butter for richness.

→ How can I make the filling spicier?

Add finely chopped green chilies to the cottage cheese mixture to increase heat and add a lively kick to the filling.

→ Is it necessary to let the dough rise for a full hour?

Allowing the dough to rise for about an hour gives the yeast time to develop air pockets, resulting in a lighter, fluffier flatbread.