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Cottage Cheese Garlic Naan

A quick and easy yeast-free naan packed with protein from cottage cheese and eggs, perfect for cozy meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pieces
Course: Side Dish, Snack
Cuisine: Indian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup cottage cheese (full-fat works best) Adds amazing creaminess and packs in protein!
  • 2 pieces eggs Helps bind the ingredients together while adding a lovely richness.
  • 3/4 cup all-purpose flour The base for our naan—gives it that lovely structure.
  • 1/2 cup almond flour Adds a nice nutty flavor and makes this naan extra nutritious.
  • 1 teaspoon baking powder Our little secret for fluffiness without yeast!
  • 1/2 teaspoon salt Enhances all the wonderful flavors we’re working with.
  • 2 cloves garlic, minced The aroma will have everyone running to the kitchen!
  • 1 tablespoon butter for brushing Because everything is better with butter, am I right?
  • Chopped parsley or cilantro for garnish A pop of color and a fresh, herby touch!

Method
 

Preparation
  1. Blend the cottage cheese and eggs in a blender or food processor until the mixture is completely smooth and silky.
  2. In a large bowl, stir together the all-purpose flour, almond flour, baking powder, and salt.
  3. Pour the cottage cheese mixture into the dry ingredients and gently stir until a dough forms. It’ll be a little sticky.
  4. Mix the minced garlic into the dough.
  5. Lightly flour your hands and shape the dough into small balls, then flatten each into an oval shape about 1/4 inch thick.
  6. Heat a non-stick or cast iron pan over medium heat and brush it lightly with butter.
  7. Cook each naan for 2–3 minutes per side until golden brown and puffy.
  8. Brush warm naan with more melted butter and sprinkle with parsley or cilantro if you like.

Notes

For best results, use room temperature ingredients. Avoid overmixing to keep naan fluffy. Experiment with garlic and herbs for flavor variations. Refrigerate dough for up to 2 days before cooking. Cooked naan can be stored in an airtight container for up to 2 days.