This cottage cheese naan is a game-changer: fluffy, lightly garlicky flatbreads made with just three main ingredients (cottage cheese, flour, garlic). The cottage cheese replaces much of the traditional yogurt or water, adding moisture, subtle tang, and a big protein boost without weighing the dough down. They cook up fast on a hot skillet with beautiful golden spots and a soft, chewy texture—perfect for scooping up curries, wrapping grilled chicken, or enjoying with garlic butter as a standalone treat.

Why You’ll Love This Recipe:

• Only 3 core ingredients (plus seasonings) — super simple.
• High-protein twist: ~8–10g protein per naan thanks to cottage cheese.
• No yeast, no rise time — ready in 20 minutes.
• Soft, flexible, and great for wraps or dipping.
• Naturally lower in fat than many traditional naans.

Yield: 4 medium naan (about 6–7 inches each)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Nutrition per Naan (approximate): ~150–170 kcal | 8–10g protein | 3–4g fat | 24–26g carbs | 1–2g fiber (varies with cottage cheese fat content and flour type)

Ingredients

For the Dough:

• 1 cup cottage cheese (full-fat or low-fat; small curd works best)
• 1 cup all-purpose flour (plus extra for dusting; can sub ½ cup whole wheat flour)
• 2–3 cloves garlic, very finely minced or grated (fresh for best flavor)
• ½ teaspoon salt (adjust based on cottage cheese saltiness)
• Optional: ½ teaspoon baking powder (for extra fluffiness)

For Cooking & Finishing:

• 1–2 teaspoons neutral oil or ghee (for skillet)
• 1–2 tablespoons butter or olive oil (melted, for brushing after cooking)
• Optional toppings: extra minced garlic, chopped fresh parsley or cilantro, flaky sea salt

Step-by-Step Instructions

1. Blend the cottage cheese (optional but recommended):
   For the smoothest dough, pulse cottage cheese in a food processor or blender for 10–15 seconds until mostly smooth (no big curds). This creates a more even texture. If you like a bit of texture, skip this step.
2. Make the dough:
   In a medium bowl, combine cottage cheese, minced garlic, and salt. Gradually add flour (start with ¾ cup) and mix with a spoon or your hands until a shaggy dough forms. If too sticky, add more flour 1 tablespoon at a time. The dough should be soft and slightly tacky but not sticky.
3. Knead briefly:
   Turn dough onto a lightly floured surface. Knead gently for 2–3 minutes until smooth and elastic. (Don’t over-knead—this is a quick dough.) Divide into 4 equal pieces and roll each into a ball. Cover with a damp towel and rest 5 minutes (helps relax gluten).
4. Shape the naans:
   On a floured surface, roll each ball into a round or oval about ¼-inch thick (6–7 inches wide). Keep them even thickness for uniform cooking. Dust lightly with flour if sticking.
5. Cook on a hot skillet:
   Heat a cast-iron skillet, non-stick pan, or tawa over medium-high heat until very hot (a drop of water should sizzle and dance). Lightly brush with oil or ghee.
   Place one naan in the pan. Cook 2–3 minutes until bubbles form and bottom is golden with dark spots. Flip and cook 1–2 minutes more until puffed and golden. Repeat with remaining naans (no need to oil between each if pan stays hot).
6. Finish & serve:
   Brush hot naans with melted butter or olive oil (optional but delicious). Sprinkle with extra fresh garlic, chopped parsley, or flaky salt. Stack in a clean towel to keep warm and soft. Serve immediately!

Pro Tips for Success:

• Hot pan = best char and puff. Let it preheat fully.
• Cottage cheese moisture varies—start with less flour and add as needed.
• For softer naans: Brush with butter right off the pan and cover.
• No cast iron? Non-stick works, but cast iron gives better spots.
• Make ahead: Dough keeps in fridge up to 24 hours. Let come to room temp before rolling.

Variations to Try:

• Cheesy garlic naan: Mix ¼ cup grated mozzarella or cheddar into dough.
• Herb boost: Add 1 tsp dried oregano, rosemary, or fresh cilantro to dough.
• Spicy: Add ¼–½ tsp red pepper flakes or chili powder.
• Whole wheat: Use half whole wheat flour for nuttier flavor.
• Vegan twist: Swap cottage cheese for blended silken tofu + 1 tbsp lemon juice.

Serving Ideas:

• With curries, dals, or butter chicken.
• As wraps for grilled chicken, falafel, or veggies.
• Alongside soups or stews.
• Snack-style with garlic butter or hummus.

This cottage cheese garlic naan is soft, garlicky, protein-rich, and ridiculously easy—your new go-to flatbread. Make a batch tonight and enjoy the compliments! 🍞🧄

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