Cottage Cheese Garlic Naan (Printable)

Soft Indian flatbread infused with garlic and creamy cottage cheese filling, perfect as a flavorful accompaniment.

# What You'll 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

# Directions:

01 - In a large mixing bowl, combine all-purpose flour, sugar, salt, and instant dry yeast. Whisk thoroughly to distribute yeast evenly.
02 - Pour warm milk, plain yogurt, and vegetable oil into the flour mixture. Stir with a wooden spoon until shaggy dough forms, gradually adding warm water as needed to achieve proper consistency.
03 - Turn dough onto lightly floured surface and knead vigorously for 5-7 minutes until smooth and elastic. Transfer to 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 fresh cilantro, minced green chili, salt, and black pepper in medium bowl. Mix thoroughly until ingredients are evenly distributed.
05 - Punch down risen dough to release air pockets. Divide into 8 equal portions and roll each into smooth ball. Cover with towel to prevent drying.
06 - Roll each dough ball into 4-inch circle using rolling pin. Place approximately 2 tablespoons filling in center. Gather edges and pinch tightly to seal. Gently flatten sealed ball with palm.
07 - Using rolling pin, gently roll each stuffed ball into 6-7 inch oval or round shape, taking care not to tear dough or allow filling to escape.
08 - In small bowl, whisk melted unsalted butter with minced garlic and chopped fresh cilantro until fully combined.
09 - Place cast iron skillet or tawa over medium-high heat. Allow pan to become thoroughly hot before cooking first naan.
10 - Carefully transfer rolled naan onto 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 top with garlic butter mixture. Cook second side for 1-2 minutes until golden brown spots appear and naan puffs up.
12 - Remove cooked naan from skillet and stack in clean kitchen towel to keep warm. Repeat cooking process with remaining naans. Serve hot, brushing with additional garlic butter if desired.

# Expert Hints:

01 -
  • The cottage cheese filling stays creamy and moist instead of drying out like some stuffings can
  • These reheat beautifully so you can make them ahead for dinner parties
02 -
  • The filling wants to escape when rolling so pinch those edges really tight and work gently
  • Let the skillet get properly hot before adding the first naan or you will not get those beautiful bubbles
03 -
  • If using paneer instead of cottage cheese, grate it finely for easier rolling
  • Do not roll the naan too thin or the filling will burst through during cooking

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