Cottage Cheese Garlic Naan (Print Version)
Pillowy Indian flatbread filled with creamy cottage cheese and garlic, perfect alongside curries or as a snack.
# 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
→ Topping
14 - 2 tablespoons unsalted butter, melted
15 - 4 cloves garlic, finely minced
16 - 2 tablespoons fresh cilantro, chopped
# How to Prepare:
01 - In a large bowl, combine flour, sugar, salt, and instant yeast. Mix well until evenly distributed.
02 - Add warm milk, yogurt, and oil to the dry mixture. Mix to form a soft dough, gradually adding warm water as needed to achieve proper consistency.
03 - Knead the dough for 5 to 7 minutes until smooth and elastic. Cover 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.
05 - Punch down the risen dough and divide into 8 equal portions. Roll each portion into a smooth ball.
06 - Roll each ball into a 4-inch disc. Place 2 tablespoons of the filling in the center, pinch the edges tightly to seal, and gently flatten.
07 - Roll each filled ball into a 6 to 7 inch oval or round shape, being careful not to let the filling spill out.
08 - Heat a cast iron skillet or tawa over medium-high heat until thoroughly 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 until bubbles appear, about 1 to 2 minutes. Flip and brush the cooked side with garlic butter. Cook another 1 to 2 minutes until golden spots appear.
11 - Repeat with remaining naans, stacking them in a clean kitchen towel to keep warm. Serve hot, brushing with extra garlic butter if desired.
# Expert Advice:
01 -
- The cottage cheese filling stays incredibly moist and creamy, unlike some stuffings that can turn dry
- These naans reheat beautifully, so you can make them ahead and still have that fresh-from-the-skillet texture
- The garlic butter topping creates this irresistible crispy edges while keeping the center pillowy soft
02 -
- The filling will try to escape while rolling, so work gently and patch any tears with a pinch of dough
- These cook faster than you expect, so stay by the stove and watch for those beautiful golden spots
03 -
- If the dough keeps springing back while rolling, let it rest for 5 minutes and try again
- Blotting the cottage cheese prevents soggy spots in the finished naan