Cottage Cheese Garlic Naan (Printable version)
Pillowy Indian flatbread infused with garlic and creamy cottage cheese filling, ideal for pairing or solo enjoyment.
# List of ingredients:
→ 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
# Directions:
01 - In a large bowl, combine flour, sugar, salt, and instant yeast. Mix thoroughly to distribute 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 the dough for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, until doubled in size.
04 - Combine cottage cheese, cilantro, green chili, salt, and black pepper in a bowl. Mix thoroughly and set aside.
05 - Punch down the 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 of filling in the center, pinch the edges tightly to seal, and gently flatten.
07 - Roll each stuffed ball into a 6–7 inch oval or round, taking care not to tear the dough or let filling spill out.
08 - Heat a cast iron skillet or tawa over medium-high heat until hot.
09 - In a small bowl, mix melted butter with minced garlic and chopped cilantro until well combined.
10 - Place a naan on the hot skillet. Cook until bubbles appear on the surface, about 1–2 minutes.
11 - Flip the naan and brush the cooked side with garlic butter. Cook another 1–2 minutes until golden spots appear.
12 - Repeat with remaining naans, stacking them in a clean kitchen towel to keep warm. Serve immediately, brushing with additional garlic butter if desired.
# Expert Advice:
01 -
- The cottage cheese filling stays creamy and molten hot instead of drying out like plain cheese versions
- These naans freeze beautifully and reheat in minutes for those emergency comfort food nights
02 -
- The dough needs to be soft and slightly tacky, not dry and stiff, or your naans will turn out tough instead of pillowy
- Sealing the filled dough properly is crucial or the cottage cheese will leak out during cooking and create a mess in your skillet
03 -
- Let the naans rest for a minute after brushing with garlic butter so the butter absorbs into the bread
- Extra green chili in the filling adds a nice heat that balances the richness of the cheese