Cottage Cheese Garlic Naan (Print View)
Soft naan featuring a garlic-infused dough and creamy cottage cheese filling, perfect as a flavorful bread option.
# 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
# Step-by-Step Directions:
01 - Combine flour, sugar, salt, and instant yeast in a large bowl. Mix thoroughly to distribute yeast evenly.
02 - Add warm milk, yogurt, and vegetable 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 to 7 minutes until smooth and elastic. Cover with a damp cloth and let rise for 1 hour until doubled in size.
04 - Mix crumbled cottage cheese, chopped cilantro, green chili, salt, and black pepper in a medium bowl until well combined.
05 - Punch down the risen dough to release air. Divide into 8 equal portions and roll each into a smooth ball.
06 - Roll each dough ball into a 4-inch disc. Place approximately 2 tablespoons of filling in the center, pinch edges tightly to seal, and gently flatten.
07 - Carefully roll each stuffed ball into a 6 to 7-inch oval or round shape, ensuring the filling remains enclosed without breaking through the dough.
08 - In a small bowl, whisk melted butter with minced garlic and chopped cilantro until evenly distributed.
09 - Place a cast iron skillet or tawa over medium-high heat until thoroughly hot.
10 - Lay a naan onto the hot skillet. Cook for 1 to 2 minutes until bubbles form and the bottom develops light golden spots.
11 - Flip the naan and immediately brush the cooked side with garlic butter. Cook for an additional 1 to 2 minutes until golden spots appear on the second side.
12 - Transfer cooked naan to a clean kitchen towel, stacking them as they finish. Wrap loosely to retain heat and moisture.
13 - Serve immediately while hot, brushing with additional garlic butter if desired. Pair with dal, curry, or raita for a complete meal.
# Expert Suggestions:
01 -
- The cottage cheese filling keeps the naan incredibly moist while adding protein that turns bread into a satisfying meal
- These freeze beautifully so you can double the batch and always have homemade naan ready for impromptu curry nights
02 -
- The dough should feel tacky but not sticky when kneading because too much flour will make tough naan
- Keep the filling away from the edges when stuffing or it will leak during cooking
03 -
- Freeze uncooked stuffed naan between parchment paper for fresh bread anytime
- Add a pinch of ajwain seeds to the dough for an authentic Indian flavor