Cottage Cheese Garlic Naan (Printable Version)

Soft Indian flatbread filled with creamy cottage cheese and garlic, perfect to complement flavorful dishes.

# Ingredient List:

→ Dough

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→ Filling

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→ Topping

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# How to Make:

01 - Combine flour, sugar, salt, and instant yeast in a large bowl. Mix thoroughly to distribute yeast evenly.
02 - Add warm milk, yogurt, and oil to dry ingredients. Mix to form a soft dough, gradually incorporating warm water as needed to achieve proper consistency.
03 - Knead dough for 5–7 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 risen dough and divide into 8 equal portions. Shape each into a smooth ball.
06 - Roll each ball into a 4-inch disc. Place 2 tablespoons filling in center, pinch edges to seal tightly, and gently flatten.
07 - Roll each stuffed ball into 6–7 inch oval or round shape, taking care not to rupture the dough or expose filling.
08 - Preheat cast iron skillet or tawa over medium-high heat until evenly hot.
09 - Combine melted butter with minced garlic and chopped cilantro in small bowl.
10 - Place naan on hot skillet. Cook for 1–2 minutes until bubbles appear across surface.
11 - Flip naan and brush cooked side with garlic butter. Cook another 1–2 minutes until golden brown spots develop.
12 - Repeat with remaining naans, stacking in clean towel to maintain warmth. Serve hot with additional garlic butter if desired.

# Expert Tips:

01 -
  • The cottage cheese creates an incredibly soft, creamy center thats way more forgiving than paneer
  • These naans reheat beautifully and actually taste better the next day
  • The garlic butter topping transforms simple bread into something restaurant-worthy
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  • Roll stuffed naans gently but firmly to avoid tearing the dough or letting filling escape
  • Keep the heat medium-high to get those characteristic charred bubbles without burning
  • Stack cooked naans in a clean towel to keep them soft and warm
03 -
  • If your cottage cheese seems watery, drain it in a sieve for 15 minutes before mixing into the filling
  • A hot cast iron skillet gives the best results, but any heavy-bottomed pan works

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