Cottage Cheese Garlic Naan

The first time I made stuffed naan, I was terrified the filling would burst out during cooking. My kitchen smelled like garlic and warm yeast, and I kept checking the dough every ten minutes like an anxious parent. When that first bubble appeared on the skillet surface, I actually cheered out loud. Now this cottage cheese version is the one my friends request most.

My sister taught me to stuff naan during a monsoon afternoon when we were stuck inside with nothing but flour and desperation. We made such a mess with flour everywhere, but eating those warm, garlic brushed breads while rain hammered against the windows made it completely worth it. Now every time I smell skillet bread, I am back in that cozy kitchen.

Ingredients

• All-purpose flour: Creates the perfect balance between chew and softness, and absorbs moisture from the filling without becoming soggy
• Instant yeast: Works faster than active dry yeast, giving you reliable rise even if your kitchen runs cool
• Warm milk: Should feel pleasantly warm against your wrist, about 105°F, to activate yeast without killing it
• Plain yogurt: Adds tenderness and a subtle tang that traditional Indian flatbreads are known for
• Vegetable oil: Keeps the dough pliable and helps the naan stay soft even after cooling
• Cottage cheese: Provides protein and creaminess while being easier to work with than paneer
• Fresh cilantro: Brightens both the filling and the garlic butter topping with its citrusy, herbal notes
• Garlic: Minced fresh garlic creates those aromatic pockets of flavor that make restaurant naan irresistible
• Unsalted butter: Melted and brushed on hot naan, it forms the perfect vehicle for garlic and herbs

Instructions

Mix the dry foundation:

Combine flour, sugar, salt, and instant yeast in a large bowl, whisking until evenly distributed and aerated

Build the dough:

Pour in warm milk, yogurt, and oil, mixing with your fingers until a shaggy dough forms, then add warm water gradually only if needed

Knead until smooth:

Work the dough on a lightly floured surface for 5 to 7 minutes until it feels silky and springs back when pressed

Let it rise:

Cover the bowl with a damp cloth and set in a warm spot for about an hour until the dough has doubled impressively in size

Prepare the filling:

Mix crumbled cottage cheese with chopped cilantro, green chili if using, salt, and pepper until well combined

Portion the dough:

Punch down the risen dough gently and divide into 8 equal balls, keeping covered to prevent drying

Stuff each ball:

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

Roll carefully:

Gently flatten the stuffed ball and roll into a 6 to 7 inch oval or round, taking care not to tear the dough or let filling escape

Heat your skillet:

Place a cast iron skillet or tawa over medium-high heat until a drop of water sizzles and dances across the surface

Make the garlic butter:

Stir melted butter with minced garlic and chopped cilantro in a small bowl, letting the flavors meld

Cook the first side:

Lay a naan on the hot skillet and wait for bubbles to appear across the surface, about 1 to 2 minutes

Flip and brush:

Turn the naan and immediately brush the cooked side generously with garlic butter

Finish cooking:

Cook another 1 to 2 minutes until golden brown spots develop, then stack in a clean towel to keep warm

Save

Last Diwali, I made thirty of these for a party and watched them disappear within fifteen minutes. My aunt asked me three times if I was sure there was no restaurant involved.

Getting The Rise Right

Yeast needs warmth to work properly, so find the coziest corner of your kitchen. I sometimes turn my oven light on and place the dough inside with the door closed. The gentle heat creates the perfect environment for fermentation.

Rolling Without Tearing

Roll stuffed naan gently but firmly, using light pressure and letting the dough guide you. If you feel resistance, let the dough rest for a few minutes. It relaxes and becomes more cooperative.

Serving Ideas

These naan breads transform any meal into something special. They are substantial enough to stand alone as a snack.

• Pair with butter chicken or dal makhani for the classic combination
• Use leftover naan to make breakfast sandwiches with scrambled eggs
• Reheat wrapped in foil at 350°F for 5 minutes to refresh the texture

Save

There is something deeply satisfying about pulling a stuffed bread from the skillet and knowing you made it yourself. Enjoy every warm, garlicky bite.

Recipe Q&A

→ How do I achieve a soft and fluffy naan?

Ensure the dough is kneaded well and given enough rising time until doubled in size. Using warm milk and yogurt in the dough helps soften the texture.

→ Can I substitute cottage cheese with another ingredient?

Paneer can be used as a substitute to provide a firmer texture while maintaining a creamy interior.

→ What is the best way to cook this flatbread?

Cook on a hot cast iron skillet or tawa, flipping once bubbles appear, then brush with garlic butter and cook until golden spots form.

→ How can I add more heat to the filling?

Incorporate chopped green chilies into the cheese mixture for a spicier flavor profile.

→ Is it necessary to brush garlic butter during cooking?

The garlic butter adds richness and aroma, enhancing flavor and providing a glossy finish, but can be omitted if preferred.