Cottage Cheese Garlic Naan (Printable)
Soft Indian flatbread filled with creamy cottage cheese and garlic, perfect with curries or solo enjoyment.
# 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
# Steps:
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 wooden spoon or hands until a shaggy dough forms. Gradually add warm water as needed to achieve proper hydration.
03 - Turn dough onto a lightly floured surface. Knead for 5–7 minutes until smooth, elastic, and slightly tacky. Transfer to an oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm place 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 refrigerate until ready to use.
05 - Punch down risen dough to release air. Divide into 8 equal portions, approximately 2.5 ounces each. Roll each portion into smooth balls between your palms.
06 - Roll one dough ball into a 4-inch disc. Place 2 tablespoons of cheese filling in the center. Gather edges to seal completely, pinching tightly to prevent filling leakage. Gently flatten sealed ball.
07 - On a floured surface, roll filled dough into a 6–7 inch oval or round, approximately ¼ inch thick. Work gently to avoid tearing or exposing the filling. Repeat with remaining dough balls.
08 - Whisk together melted unsalted butter, minced garlic, and chopped cilantro in a small bowl. Set aside for brushing during cooking.
09 - Place cast iron skillet or tawa over medium-high heat for 3–4 minutes. Surface should be sufficiently hot but not smoking—water droplets should sizzle and evaporate quickly.
10 - Carefully transfer one naan to the hot skillet. Cook for 1–2 minutes until bubbles form across the surface and the bottom develops golden-brown spots.
11 - Flip naan and immediately brush the cooked top with garlic butter mixture. Continue cooking for another 1–2 minutes until the second side is golden with charred spots.
12 - Transfer cooked naan to a plate and brush with additional garlic butter if desired. Stack naans in a clean kitchen towel to keep warm while cooking remaining portions. Serve immediately while hot and pillowy.
# Expert Advice:
01 -
- The creamy cottage cheese filling creates these incredible pockets of richness in every bite
- Garlic butter brushed on hot naan transforms ordinary bread into something extraordinary
- Restaurant quality results that make you feel like a pro in your own kitchen
02 -
- The dough should feel soft and slightly tacky but not sticky, adjust with water or flour as needed
- Sealing the edges really well prevents the filling from leaking during the rolling process
- High heat is essential for those characteristic charred spots and puffiness
03 -
- Roll all the naans before you start cooking so you can work quickly once the skillet is hot
- A cast iron skillet holds heat better than nonstick and gives you those authentic restaurant char marks