Cottage Cheese Garlic Naan (Printable version)

Fluffy Indian flatbread with garlic butter and a creamy cottage cheese filling, perfect for diverse meals.

# 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 it:

01 - Combine flour, sugar, salt, and instant yeast in a large bowl. Mix thoroughly to distribute ingredients evenly.
02 - Pour warm milk, yogurt, and vegetable oil into the dry mixture. Stir to form a soft dough, gradually adding warm water as needed to achieve proper consistency.
03 - Knead dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled in volume.
04 - Mix crumbled cottage cheese, chopped cilantro, green chili, salt, and black pepper in a medium 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 shape each into a smooth ball.
06 - Roll each ball into a 4-inch disc. Place approximately 2 tablespoons of cottage cheese filling in the center, gather edges to seal completely, and gently flatten to ensure filling is evenly distributed.
07 - Using a rolling pin, gently roll each stuffed ball into a 6–7 inch oval or round shape, taking care not to rupture the dough or allow filling to escape.
08 - In a small bowl, whisk melted butter with minced garlic and chopped cilantro until thoroughly combined.
09 - Place a cast iron skillet or tawa over medium-high heat until sufficiently hot. A few drops of water should sizzle and evaporate quickly when sprinkled on the surface.
10 - Carefully place one naan on the hot skillet. Cook for 1–2 minutes until bubbles form across the surface and the bottom develops light golden-brown spots.
11 - Flip the naan and immediately brush the cooked side with garlic butter mixture using a pastry brush. Cook for an additional 1–2 minutes until golden spots appear on the second side.
12 - Repeat the cooking process with remaining dough balls, stacking completed naans in a clean kitchen towel to maintain warmth and moisture.

# Expert tips:

01 -
  • The cottage cheese filling keeps each naan incredibly moist while adding a subtle tang that balances the rich garlic butter
  • These breads transform a simple weeknight curry into something that feels like a special occasion dinner
02 -
  • Roll slowly and gently after stuffing, or the filling will burst through the dough and make a mess in your skillet
  • Let the skillet get properly hot before adding the first naan, or you wont get those signature puffy bubbles
03 -
  • Use a well-seasoned cast iron skillet if you have one, it creates the best char spots and holds heat evenly
  • Brush the second side with garlic butter immediately after flipping so it soaks in while cooking

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