Cottage Cheese Garlic Naan

The first time I made stuffed naan, I was terrified the filling would burst out while cooking. I stood over my cast iron skillet, holding my breath, watching the dough puff up like magic. When those golden brown spots appeared and the garlic aroma filled my kitchen, I knew Id never go back to plain flatbread again.

Last winter during a snowed-in weekend, I made three batches of these naans for my neighbors. We stood around the stove, watching each one cook, and ended up eating them straight from the skillet with bowls of simple dal. The steam rising from each freshly cooked piece, glistening with garlic butter, turned a grey afternoon into something warm and memorable.

Ingredients

• All-purpose flour: Forms the foundation of the dough, creating that signature pillowy texture when kneaded properly
• Instant yeast: Works quickly and reliably, no proofing needed, just mix it right into the flour
• Warm milk and yogurt: The combination adds subtle tanginess and keeps the bread tender
• Cottage cheese: When crumbled and seasoned, it becomes an unexpectedly perfect filling that melts slightly while staying creamy
• Fresh garlic: Mince it finely so it distributes evenly through the butter without any harsh bites
• Cilantro: Adds bright, fresh notes that cut through the richness of the dairy
• Unsalted butter: Melting it with garlic creates that irresistible finishing brush every naan needs

Instructions

Mix the dry foundation:

Whisk together flour, sugar, salt, and instant yeast in a large bowl until thoroughly combined

Build the dough:

Pour in warm milk, yogurt, and oil, mixing with your hand until a shaggy dough forms, then gradually add warm water as needed

Knead until smooth:

Work the dough on a lightly floured surface for 5 to 7 minutes until it feels silky and bounces back when pressed

Let it rise:

Cover the bowl with a damp cloth and set it in a warm spot for about 1 hour until the dough has doubled

Prepare the filling:

Combine crumbled cottage cheese, chopped cilantro, green chili, salt, and pepper in a bowl until evenly mixed

Divide and portion:

Punch down the risen dough and separate it into 8 equal balls, keeping them covered while you work

Stuff and seal:

Roll each ball into a 4-inch disc, spoon 2 tablespoons of filling into the center, then pinch the edges tight to completely enclose

Gently roll:

Carefully flatten each stuffed ball and roll into a 6 to 7-inch oval, using light pressure to keep the filling inside

Make the garlic butter:

Stir melted butter with minced garlic and chopped cilantro until fragrant and well combined

Heat the pan:

Warm a cast iron skillet or tawa over medium-high heat until properly hot

Cook the first side:

Lay one naan in the hot skillet and cook for 1 to 2 minutes until bubbles appear across the surface

Flip and brush:

Turn the naan over, immediately brush the cooked side with garlic butter, then cook another 1 to 2 minutes until golden

Keep them warm:

Stack finished naans in a clean kitchen towel to stay soft and warm while you cook the rest

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My friend Priya taught me that the secret lies in not rushing the rise time. Once I started letting the dough go the full hour instead of checking it early, the difference in texture was remarkable. Now I use that extra 30 minutes to prep all my toppings and clean as I go.

Making The Dough Your Own

Sometimes I swap half the all-purpose flour for whole wheat when I want a heartier version. The naans come out slightly denser but with a lovely nutty flavor that pairs beautifully with spiced curries. Just expect them to brown faster in the pan.

Filling Variations

When I am craving something different, I mix the cottage cheese with grated sharp cheddar and a pinch of cumin. The way the two cheeses melt together creates these incredible stretchy pockets. A friend of hers adds mashed potato and green peas, turning it into a complete meal wrapped in bread.

Serving Suggestions

These naans are substantial enough to stand alone as a snack, especially with a cup of masala chai. I also love tearing them into pieces to scoop up thick dal or creamy chicken korma. Leftovers reheat beautifully in a dry pan for about 30 seconds per side.

• Make extra garlic butter to brush on leftover naans before reheating
• Try stuffing with paneer instead of cottage cheese for a firmer texture
• Freeze uncooked stuffed naans between parchment paper for up to 2 weeks

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There is something deeply satisfying about pulling a hot, puffed naan from the skillet and watching the butter soak into those golden bubbles. Hope your kitchen fills with as much warmth as mine does.

Recipe FAQs

→ How do I achieve soft naan texture?

Use warm milk and yogurt in the dough and allow it to rise for about an hour. Kneading well and cooking on medium-high heat helps develop softness and puffiness.

→ Can I make the filling spicier?

Yes, adding chopped green chilies to the cottage cheese filling gives a vibrant spiciness that complements the garlic and creamy texture.

→ What is the best way to cook garlic naan?

Cook on a preheated cast iron skillet or tawa over medium-high heat, brushing with garlic butter between flips to infuse flavor and create golden spots.

→ Can paneer be used instead of cottage cheese?

Paneer is a suitable substitute offering a firmer texture, though it delivers less creaminess compared to crumbled cottage cheese.

→ How should garlic butter be prepared for topping?

Melt unsalted butter and mix with finely minced garlic and chopped fresh cilantro. Brush it onto the naan right after cooking for fragrant, rich flavor.