Cottage Cheese Garlic Naan (Printable)

Soft naan flatbreads filled with creamy cottage cheese and infused with fragrant garlic butter, perfect for pairing.

# 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

→ Topping

14 - 2 tablespoons unsalted butter, melted
15 - 4 cloves garlic, finely minced
16 - 2 tablespoons fresh cilantro, chopped

# Steps:

01 - Combine all-purpose flour, sugar, salt, and instant yeast in a large mixing bowl. Whisk thoroughly to distribute yeast evenly.
02 - Pour warm milk, yogurt, and vegetable oil into the flour mixture. Stir with a wooden spoon until shaggy dough forms. Gradually add warm water as needed to achieve a soft, pliable consistency.
03 - Turn dough onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover with damp cloth, and let rise in warm area for 1 hour until doubled in volume.
04 - Combine crumbled cottage cheese, chopped cilantro, minced green chili, salt, and black pepper in a medium bowl. Mix thoroughly and set aside.
05 - Punch down risen dough to release air. Divide into 8 equal portions and roll each into smooth balls. Cover with towel to prevent drying.
06 - Roll one dough ball into a 4-inch disc. Place 2 tablespoons filling in center. Gather edges and pinch tightly to seal. Gently flatten sealed ball.
07 - Using rolling pin, gently flatten stuffed ball into 6-7 inch oval or round shape. Take care not to rupture dough or expose filling.
08 - Mix melted butter with minced garlic and chopped cilantro in small bowl until well combined.
09 - Place cast iron skillet or tawa over medium-high heat for 2-3 minutes until properly heated. A few drops of water should sizzle immediately.
10 - Carefully transfer rolled naan to hot skillet. Cook for 1-2 minutes until bubbles appear across surface and golden brown spots form on bottom.
11 - Flip naan and immediately brush cooked side with garlic butter mixture. Cook second side for 1-2 minutes until golden spots develop.
12 - Stack finished naans between clean kitchen towels to maintain warmth. Brush with additional garlic butter if desired. Serve immediately alongside curries or dal.

# Expert Advice:

01 -
  • The dough is incredibly forgiving and comes together with pantry staples you probably already have
  • That moment when you bite through the warm, garlicky exterior into the creamy cheese center is pure bliss
  • These freeze beautifully, so you can make a batch and have homemade naan ready for future curry nights
02 -
  • The dough should feel tacky but not sticky, so resist adding too much flour or your naans will be tough
  • Getting the skillet temperature right is crucial, too hot and the outside burns before the inside cooks through
  • Sealing the stuffed dough properly is the most important step, otherwise the cheese will leak out during cooking
03 -
  • Brush your skillet with a little oil before cooking the first naan to prevent sticking
  • Keep the heat medium-high, not super high, to give the dough time to cook through before the exterior chars
  • Let the naans rest for a minute after brushing with garlic butter so it absorbs properly

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