Cottage Cheese Garlic Naan

The first time I made stuffed naan, I was standing in my tiny apartment kitchen watching yeast bubbles form in warm milk, wondering if I'd somehow wandered into a bakery fantasy. My roommate poked her head in, expecting delivery pizza, and found me flour-dusted and triumphant with a stack of warm, garlicky flatbreads. That dinner changed everything about how I thought homemade bread could taste and feel in your hands.

I made these for a Diwali potluck once, watching friends who claimed they didn't like cottage cheese reach for third helpings. The way the garlic butter hits the hot skillet creates this incredible aroma that had people wandering into the kitchen before I even announced dinner was ready. Now every time someone asks what smells so good, I know exactly what's coming next.

Ingredients

• All-purpose flour: Creates the perfect balance of chew and softness, dont be tempted to use bread flour or these will be too tough
• Instant yeast: Makes this foolproof since you can mix it directly with the flour without proofing first
• Warm milk and yogurt: The combination of dairy in the dough keeps the naan tender and adds subtle flavor complexity
• Cottage cheese: Crumble it well so it distributes evenly through the filling, creating pockets of creamy richness
• Fresh garlic: Dont use jarred minced garlic here, the fresh stuff matters when its the star flavor in your butter
• Fresh cilantro: Use both stems and leaves, just chop everything finely for maximum flavor in both filling and topping

Instructions

Make your dough base:

Whisk flour, sugar, salt, and yeast in a large bowl until everything is evenly distributed, then pour in the warm milk, yogurt, and oil.

Knead until smooth:

Mix with your hands or a wooden spoon until shaggy, then turn onto a clean surface and knead for 5 to 7 minutes until the dough feels smooth and bounces back when pressed.

Let it rise:

Place the dough in an oiled bowl, cover with a warm damp towel, and let it rest in a draft-free spot for about an hour until its noticeably puffy.

Prepare the filling:

While dough rises, crumble the cottage cheese and mix with chopped cilantro, green chili if using, salt, and pepper until well combined.

Divide and fill:

Punch down the risen dough and divide it into 8 equal balls, then roll each into a 4-inch disc and spoon 2 tablespoons of filling into the center.

Seal carefully:

Pinch the edges together to completely enclose the filling, then gently flatten with your hands before rolling carefully into an oval or round shape.

Make garlic butter:

Stir minced garlic and chopped cilantro into melted butter, letting it sit so flavors meld while you heat your skillet.

Cook until bubbly:

Heat a cast iron skillet over medium-high heat, cook each naan until bubbles form and the bottom has golden spots, then flip and brush with garlic butter.

Finish and serve:

Cook the second side for another minute or two until golden, then stack in a clean towel to keep warm while you finish the rest.

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My sister called me mid-bite during her first taste of these naans, just to make breathless noises down the phone. She'd been making plain naan for years and couldn't believe what difference a little stuffing made. Now she wont make curry any other way.

Making It Ahead

You can prepare the dough and filling separately up to a day ahead, storing both in the refrigerator. Just let the dough come to room temperature for about 30 minutes before rolling and stuffing, otherwise it will fight back and shrink.

Getting The Perfect Rise

The yogurt in this dough is what gives naan its signature soft texture, but it also means the dough needs warmth to rise properly. I turn my oven on to its lowest setting for just 2 minutes, then turn it completely off and let the dough rise inside.

Serving Suggestions

These naans are substantial enough to be a meal on their own when paired with a simple dal or vegetable curry. I love tearing pieces off to scoop up thick chana masala or creamy palak paneer.

• Reheat leftover naan by sprinkling with water and warming in a hot skillet for 30 seconds per side
• Extra garlic butter keeps in the refrigerator for a week and is incredible on grilled vegetables
• Make smaller versions for appetizers, served with chutneys or raita for dipping

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Theres something deeply satisfying about pulling a hot, stuffed naan from the skillet and watching steam escape as you tear it open. These breads turn an ordinary dinner into something worth lingering over.

Recipe FAQs

→ What type of cheese is used in this dish?

Fresh, crumbled cottage cheese is used, offering a creamy and mild flavor that complements the garlic and herbs.

→ Can this flatbread be made spicier?

Yes, adding chopped green chili to the filling increases heat and enhances the flavor profile.

→ What is the best method to cook the bread?

Use a hot cast iron skillet or tawa to cook the dough until bubbles form, then flip and brush with garlic butter for golden spots.

→ Is yogurt included in the dough preparation?

Yes, plain yogurt adds moisture and a slight tang, helping create a soft, tender texture.

→ What alternatives exist for cottage cheese in the filling?

Paneer can be substituted for a firmer texture while maintaining a mild, creamy taste.

→ How long should the dough rise?

Allow the dough to rise for about 1 hour until doubled in size, ensuring a light and airy texture.