Cottage Cheese Garlic Naan (Print Version)
Pillowy Indian flatbread filled with creamy cottage cheese and fragrant garlic butter topping.
# 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 (optional)
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
# How To Make:
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 with a damp cloth and let rise for 1 hour until doubled in size.
04 - Mix cottage cheese, cilantro, green chili, salt, and black pepper in a bowl until well combined. Set aside until ready to use.
05 - Punch down the risen dough to release air. Divide into 8 equal portions and roll each into a smooth ball.
06 - Roll each ball into a 4-inch disc. Place 2 tablespoons of filling in the center, pinch edges tightly to seal, and gently flatten.
07 - Roll each filled ball into a 6-7 inch oval or round, taking care not to tear the dough or allow filling to spill out.
08 - Heat a cast iron skillet or tawa over medium-high heat until properly hot.
09 - In a small bowl, mix melted butter with minced garlic and chopped cilantro until combined.
10 - Place a naan on the hot skillet. Cook for 1-2 minutes until bubbles appear and bottom has golden spots.
11 - Flip the naan and immediately brush the cooked side with garlic butter mixture. Cook for another 1-2 minutes until golden spots form.
12 - Repeat with remaining naans, stacking them in a clean kitchen towel to keep warm. Serve hot with additional garlic butter if desired.
# Expert Tips:
01 -
- The cottage cheese filling stays creamy and mild, letting the garlic shine without overwhelming delicate curries
- These naans freeze beautifully, so you can always have fresh bread ready for unexpected curry cravings
02 -
- The dough should feel soft and slightly tacky but not sticky, and adding too much flour will make the naan tough
- Sealing the stuffed dough thoroughly prevents filling from leaking during the high-heat cooking process
03 -
- A hot skillet is nonnegotiable for those characteristic bubble pockets and charred spots
- Let the naan rest under a towel for a few minutes after cooking to finish steaming through