Garlic Cottage Cheese Naan – Soft, Flavorful, and Stuffed to Perfection

Garlic Cottage Cheese Naan is a rich, indulgent, and comforting Indian flatbread that takes the classic naan to the next level with a delicious twist. Stuffed with crumbled paneer (Indian cottage cheese) and infused with garlic and herbs, this naan is soft on the inside, slightly crisp and blistered on the outside, and packed with irresistible savory flavor.

Perfect for mopping up curries, serving as a side dish, or enjoying as a standalone snack with chutney or yogurt, this naan delivers a satisfying texture contrast—fluffy dough paired with a creamy, garlicky paneer filling. Inspired by North Indian tandoori cuisine, this version uses a stovetop skillet or oven, making it easy to prepare at home without a tandoor.

Whether you’re cooking for a weeknight dinner or a festive family gathering, Garlic Cottage Cheese Naan brings warmth, comfort, and deep flavor to the table.

Ingredients Overview

Let’s break down the essential ingredients that bring this naan to life:

For the Dough:

• All-Purpose Flour: Forms the base of the naan, giving it a soft yet chewy texture. You can also use a mix of whole wheat and all-purpose flour for a slightly healthier take.

• Plain Yogurt: Tenderizes the dough and gives it a slight tang, contributing to a softer texture.

• Warm Milk: Helps activate the baking powder and contributes to a supple dough.

• Baking Powder & Baking Soda: These leavening agents help the naan puff and create air pockets, mimicking traditional yeast-leavened dough.

• Sugar: Just a touch to balance the savory flavors and help with light browning.

• Salt: Essential for flavor balance.

• Oil or Ghee: Keeps the dough tender and adds richness.

For the Stuffing:

• Paneer (Cottage Cheese): Crumbled fresh paneer gives a creamy, mildly sweet base. Homemade or store-bought both work—just ensure it’s fresh.

• Garlic: Finely minced or grated garlic adds a pungent, savory depth to the stuffing.

• Fresh Coriander: Adds freshness and an herbal lift to balance the richness of the paneer.

• Green Chilies (Optional): For those who like a bit of heat, minced green chilies work beautifully.

• Salt and Garam Masala: A touch of seasoning that brings warmth and subtle spice to the filling.

For Finishing:

• Butter or Ghee: Brushed on hot naan for that glossy, mouthwatering finish.

• Chopped Garlic and Cilantro: Pressed into the dough before cooking for aroma and visual appeal.

Substitutions:

• Vegan: Use vegan yogurt and tofu in place of paneer.

• Gluten-Free: Opt for gluten-free flour blends, though texture may vary.

• Low-fat: Use low-fat yogurt and skip the butter brushing for a lighter version.

Step-by-Step Instructions

Making Garlic Cottage Cheese Naan at home is easier than you might think. Here’s how to do it:

1. Prepare the Dough

In a large bowl, combine 2 cups of all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon sugar, and ½ teaspoon salt. Mix well.

Add ½ cup plain yogurt, ¼ cup warm milk, and 1 tablespoon oil. Stir to combine into a rough dough.

Knead the dough on a floured surface for 5–7 minutes until smooth and soft. If it’s sticky, add a bit more flour. Cover and let it rest for 1–2 hours at room temperature.

2. Make the Stuffing

In a medium bowl, combine:

• 1 cup crumbled paneer

• 2 cloves garlic, finely grated

• 2 tablespoons chopped cilantro

• 1 finely chopped green chili (optional)

• ¼ teaspoon garam masala

• Salt to taste

Mix until evenly combined. The texture should be soft but not too moist—press the mixture to test if it holds together.

3. Shape the Naan

Once the dough is rested, divide it into 6 equal balls.

Roll each ball into a small circle (about 4 inches). Place 2 tablespoons of paneer mixture in the center. Bring the edges together to seal the stuffing inside like a pouch.

Flatten gently and roll out again into a 6–7 inch oval or round, dusting with flour as needed. Avoid pressing too hard to keep the filling from tearing through.

Sprinkle one side with finely chopped garlic and coriander. Press lightly so it adheres.

4. Cook the Naan

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.

Place the naan, garlic-side down, onto the dry skillet. Cook for 1–2 minutes until bubbles form.

Flip and cook the other side for another 1–2 minutes, pressing gently with a spatula. Flip once more if needed for a good char.

Optional: For extra blistering, place under the broiler or directly over a flame using tongs for a few seconds.

Brush hot naan with butter or ghee, and serve warm.

Tips, Variations & Substitutions

Expert Cooking Tips:

• Always rest the dough—this improves the texture dramatically.

• Don’t overfill the naan or the stuffing may burst through while rolling.

• Use medium heat for controlled browning without burning.

Regional & Flavor Variations:

• Punjabi-Style: Add grated onion and amchur (dry mango powder) to the stuffing for a tangy flavor.

• South Indian Twist: Add a pinch of curry leaves and mustard seeds to the paneer mix.

• Cheese Blend: Mix paneer with shredded mozzarella for a melty interior.

Dietary Substitutions:

• Vegan: Use tofu in place of paneer, plant-based yogurt, and skip ghee.

• Low-Carb: Use almond flour naan base (though results differ in texture).

• Spicy Version: Amp up the chilies or add red chili flakes to the stuffing.

Serving Ideas & Occasions

Garlic Cottage Cheese Naan is wonderfully versatile:

• Pair With: Butter chicken, palak paneer, dal makhani, or chana masala.

• Serve As: A standalone appetizer with mint chutney or garlic yogurt dip.

• Perfect For: Family dinners, holiday meals, potlucks, or cozy weekend cooking.

Warm, stuffed, and richly aromatic, it feels like a restaurant indulgence made at home. The buttery finish and garlic hit make it deeply satisfying.

Nutritional & Health Notes

This stuffed naan strikes a balance between comfort food and protein-rich content thanks to the paneer.

Nutritional Highlights (per naan, approximate):

• Calories: 250–300

• Protein: 9–12g from paneer and yogurt

• Carbs: Mostly from flour, with some fiber if using a whole wheat blend

• Fat: From ghee or butter; can be adjusted

For lighter options, reduce oil and use low-fat paneer or tofu. Add extra chopped spinach or kale to the stuffing for a nutrient boost.

Paneer offers a good source of calcium and healthy fats, making this dish both filling and nourishing when served in moderation.

FAQs

Q1: Can I make Garlic Cottage Cheese Naan without yeast?

A1: Yes! This recipe uses baking soda and baking powder for leavening instead of yeast. It yields soft, fluffy naan without the longer rise time.

Q2: What can I use instead of paneer?

A2: Crumbled firm tofu is a great vegan alternative. Ricotta can work in a pinch but tends to be wetter, so drain it well before using.

Q3: How do I store leftover naan?

A3: Wrap cooled naan in foil or place in an airtight container. Refrigerate for up to 3 days or freeze for up to a month. Reheat on a skillet or in the oven.

Q4: Can I use whole wheat flour instead of all-purpose?

A4: Yes, you can substitute partially or fully with whole wheat flour. Just note it may result in a slightly denser texture. Add a bit more yogurt to keep the dough soft.

Q5: How do I get the charred look without a tandoor?

A5: Use a cast iron skillet on high heat, or flip the naan and place it directly over the gas flame for a few seconds using tongs. It mimics the tandoori finish nicely.

Q6: Can I bake these instead of using a skillet?

A6: Absolutely. Preheat your oven to 500°F (260°C), place rolled naans on a hot baking sheet or pizza stone, and bake for 5–6 minutes. Broil for a few seconds to get a charred top.

Q7: Is this recipe kid-friendly?

A7: Very much so! Just skip the green chilies in the stuffing. Kids usually love the mild, cheesy paneer filling and soft bread texture.

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