Cottage Cheese Garlic Naan

My tiny apartment kitchen smelled like heaven that rainy Tuesday when I first stuffed naan with cottage cheese instead of the traditional paneer. The filling was so creamy it practically melted into the dough, and I remember standing over the stove, rain drumming against the window, watching each bubble rise and char golden brown on my cast iron skillet.

I served these at a dinner party last winter, watching my friends eyes widen when they bit into that unexpected creamy center. Someone actually asked if Id secretly ordered takeout, which Ill take as the highest compliment possible.

Ingredients

• 2 ½ cups all-purpose flour: The foundation of perfectly pillowy bread, dont be tempted to use whole wheat here
• 1 teaspoon instant dry yeast: Skip the proofing step, this yeast goes straight into the flour
• ½ cup warm milk: Should feel like bath temperature, hot enough to activate yeast but not kill it
• ¼ cup plain yogurt: Adds tang and tenderness, Greek yogurt works perfectly too
• 1 cup cottage cheese: The star of our filling, small curd cheese melts beautifully inside
• 2 tablespoons unsalted butter: Melted with garlic for that restaurant finish that makes everything better

Instructions

Make the dough:

Combine flour, sugar, salt, and yeast in a large bowl. Add warm milk, yogurt, and oil, mixing until a shaggy dough forms, then knead for 5 to 7 minutes until smooth and elastic.

Let it rise:

Cover the bowl with a damp cloth and set in a warm corner for 1 hour until doubled in size.

Prepare the filling:

Mix crumbled cottage cheese, chopped cilantro, green chili, salt, and pepper in a small bowl until combined.

Shape and stuff:

Divide dough into 8 balls, roll each into a 4-inch disc, spoon 2 tablespoons filling into the center, pinch edges to seal, then gently roll into 6 to 7-inch ovals.

Cook the naans:

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

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These became my go-to contribution to family dinners, the kind of dish that disappears in minutes and leaves everyone asking for the recipe.

Getting The Right Texture

The dough should feel soft and slightly tacky but not sticky, similar to bread dough. If it feels too dry after mixing, add warm water one tablespoon at a time. Overworking the dough once filled can make it tough, so roll gently and confidently.

Perfecting The Garlic Butter

Mix your garlic into the melted butter just before cooking so the flavors stay fresh and vibrant. I like to brush the cooked side immediately after flipping, letting the garlic sizzle into the surface.

Serving Suggestions

These naans are substantial enough to stand alone as a snack, but they truly shine alongside rich curries or simple dal. The creamy filling pairs especially well with spicy dishes.

• Try brushing extra garlic butter right before serving for maximum flavor
• Keep any leftovers wrapped in foil and reheat in a 300°F oven for 5 minutes
• The filling can be made ahead and stored in the refrigerator for up to 2 days

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Theres something deeply satisfying about pulling a warm, garlic-scented naan from the skillet, knowing you created something so delicious from simple ingredients.

Recipe Questions & Answers

→ How do I make the dough soft and fluffy?

Use warm milk and yogurt with instant yeast, knead well, and allow the dough to rise until doubled for lightness.

→ Can I add spice to the filling?

Yes, finely chopped green chilies can be added to the cottage cheese mixture for a gentle heat.

→ What skillet is best for cooking this flatbread?

A cast iron skillet or a heavy-bottomed pan retains heat evenly and creates perfect browning spots.

→ How do I prevent the filling from leaking out?

Seal the edges carefully around the filling and gently flatten the dough to keep the stuffing inside during cooking.

→ Can paneer be substituted for cottage cheese?

Paneer works well as a firmer alternative, offering a different texture while maintaining the creamy filling experience.