Cottage Cheese Garlic Naan (Print Version)

Soft, fluffy naan featuring garlic and creamy cottage cheese filling with fresh cilantro and spices.

# 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 (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

# Directions:

01 - Combine flour, sugar, salt, and instant yeast in a large mixing bowl. Whisk thoroughly to ensure even distribution of yeast and seasonings.
02 - Pour warm milk, yogurt, and vegetable oil into the dry ingredients. Mix with a wooden spoon or your hands to form a soft, shaggy dough. Gradually incorporate warm water as needed to achieve proper consistency.
03 - Transfer dough to a floured surface and knead vigorously for 5 to 7 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap or damp cloth, and let rise in a warm area for 1 hour until doubled in volume.
04 - Combine crumbled cottage cheese, finely chopped cilantro, minced green chili, salt, and black pepper in a medium bowl. Mix thoroughly until evenly incorporated. Set aside until dough is ready.
05 - Punch down the risen dough to release air pockets. Divide into 8 equal portions and roll each into a smooth ball between your palms. Cover with a towel to prevent drying.
06 - Roll each dough ball into a 4-inch disc using a rolling pin. Place approximately 2 tablespoons of cheese filling in the center. Gather edges and pinch tightly to seal, ensuring no filling escapes. Gently flatten between palms.
07 - Carefully roll each stuffed ball into a 6 to 7-inch oval or round shape, applying even pressure to prevent filling from breaking through the surface. Maintain uniform thickness for consistent cooking.
08 - Combine melted unsalted butter with minced garlic and chopped cilantro in a small bowl. Stir well to distribute garlic evenly throughout the butter.
09 - Heat a cast iron skillet or tawa over medium-high heat for 2 to 3 minutes until properly hot. The surface should be hot enough that water droplets sizzle and evaporate quickly.
10 - Place one naan carefully onto the hot skillet. Cook for 1 to 2 minutes until bubbles appear across the surface and the bottom develops golden-brown spots.
11 - Flip the naan and immediately brush the cooked top with garlic butter mixture using a pastry brush. Cook for another 1 to 2 minutes until the second side is golden with charred spots.
12 - Remove naan from skillet and brush with additional garlic butter if desired. Stack cooked naans in a clean kitchen towel to keep warm and soft. Serve immediately while hot and pliable.

# Expert Tips:

01 -
  • The cottage cheese filling keeps the naan soft and moist even after it cools down, unlike plain naan that can get tough
  • That garlic butter moment right after flipping creates this incredible aroma that makes everyone wander into the kitchen
02 -
  • Dont roll the dough too thin after stuffing or the filling will burst through while cooking
  • Let the skillet get properly hot before adding the first naan or you wont get those gorgeous charred spots
03 -
  • Use a cast iron skillet if you have one, the heat retention creates the most beautiful char marks
  • Let the stuffed dough rest for 10 minutes before rolling to prevent the filling from bursting out

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