Description
Soft, chewy high-protein cheesy garlic naan made with cottage cheese, stuffed with mozzarella, cottage cheese and Parmesan, then skillet-cooked until golden and brushed with fresh garlic-parsley butter. No yeast or oven required.
Ingredients
Scale
Ingredients
For the Naan Dough
- 2 cups bread flour, plus more for rolling
- 1 cup low-fat plain cottage cheese
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Up to 1/4 cup water or milk, added gradually as needed
For the Cheese Filling
- 1 cup shredded low-moisture mozzarella
- 1/2 cup cottage cheese, drained if very wet
- 1/4 cup finely grated Parmesan
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Garlic Butter
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, finely minced or grated
- 2 tablespoons finely chopped fresh parsley
- Pinch of salt
Instructions
Instructions
- Make the dough. Combine the bread flour, cottage cheese, baking powder and salt in a medium bowl. Mix until large clumps form. Add about 2 tablespoons water or milk and begin kneading. Add additional liquid, 1 tablespoon at a time and only as needed, until a soft, cohesive dough forms.
- Rest the dough. Cover and let rest for approximately 10 minutes while you prepare the filling and garlic butter.
- Prepare the filling. Combine the mozzarella, cottage cheese, Parmesan, garlic powder and black pepper. Divide roughly into 6 portions.
- Make the garlic butter. Stir the melted butter, garlic, parsley and a pinch of salt together. Set aside.
- Divide the dough. Turn the rested dough onto a lightly floured surface and knead briefly until smooth. Divide into 6 equal pieces and shape each into a ball.
- Fill the naan. Roll one dough ball into a small circle. Place one portion of filling in the center, leaving the edges clean. Bring the edges toward the center and pinch firmly to seal.
- Roll gently. Turn seam-side down, flatten carefully with your fingertips and gently roll to approximately 1/4-inch thickness. Repeat with the remaining dough and filling, keeping unused dough covered.
- Preheat the skillet. Heat a heavy skillet or cast-iron pan over medium to medium-high heat until evenly hot.
- Cook. Place one naan in the skillet. Cook approximately 1–2 minutes, until bubbles appear and the underside develops golden-brown to deep-brown spots. Flip and cook the second side approximately 1–2 minutes more, or until browned and the dough surrounding the filling is cooked through. Adjust the heat as necessary.
- Finish. Transfer immediately to a plate and brush with garlic-parsley butter. Repeat with the remaining naan. Serve warm.
Notes
Notes
- Cottage cheese varies in moisture, so don't automatically add the full 1/4 cup of liquid to the dough.
- Drain particularly wet cottage cheese before adding it to the filling.
- Don't overfill the naan or roll aggressively after filling; either can cause the cheese to escape.
- Use the first naan as a test for skillet temperature. Lower the heat if the exterior darkens before the center cooks.
- Keep the unused dough covered while shaping the remaining naan.
- Brush each naan with garlic butter immediately after cooking for the best flavor.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled naan between parchment sheets in a freezer-safe container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: indian inspired