Description
Soft, pillowy naan brushed with garlicky goodness and cottage cheese for added moisture, perfect for curries or as a side dish.
Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 1 cup cottage cheese (full fat preferred)
- 1 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup warm water (about 105–115°F)
- 2 tablespoons olive oil (or neutral oil)
- 3 cloves garlic, minced (or more to taste)
- Fresh cilantro for garnish
Instructions
- Proof the yeast: In a small bowl, stir warm water, sugar, and yeast. Let rest for about 5 minutes until frothy.
- Combine dry and cheese: In a medium bowl, whisk flour and salt. Add the cottage cheese; mix with a fork until the cheese is distributed.
- Form the dough: Pour the yeast mixture and olive oil into the flour-cottage cheese mix. Stir until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth.
- First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled.
- Shape: Punch down the dough, divide it into 6–8 equal balls, and roll each into a 6–8 inch round.
- Add garlic: Brush one side of the rolled dough with minced garlic.
- Cook: Heat a skillet over medium-high. Place naan, garlic side up first, flip after 2–3 minutes when golden.
- Finish and garnish: Stack cooked naan in a towel, sprinkle with chopped cilantro, serve immediately.
Notes
For a smoother texture, pulse the cottage cheese in a blender before using. You can substitute plain yogurt for cottage cheese for tanginess.