This cottage cheese garlic naan is a total game-changer for anyone craving authentic naan without the yeast or the wait! I discovered this recipe when I was desperately trying to make a high-protein dinner that my teenagers would actually eat, and honestly, they had no idea they were getting 8 grams of protein in every piece.
Last Tuesday, I was staring at leftover cottage cheese wondering how to transform it into something my family would love instead of tolerate. That’s when I remembered my grandmother’s trick of using cottage cheese in dough – but I gave it a protein-packed twist. The result? Soft, pillowy naan that’s ready in under 30 minutes and tastes like it came from your favorite Indian restaurant. The secret is blending that cottage cheese until it’s completely smooth – trust me on this one. You’re going to love this one!
Table of Contents
Ingredients for Cottage Cheese Garlic Naan
I always keep full-fat cottage cheese on hand because it creates the richest, most tender naan texture. My go-to brand is Good Culture since it blends so smoothly and has the perfect protein content. Here’s what you’ll need for this protein powerhouse:
- 1 cup cottage cheese (full-fat works best) – I recommend Good Culture brand for the smoothest blend
- 2 large eggs
- ¾ cup all-purpose flour
- ½ cup almond flour – My preference is Kirkland brand for consistent texture and nutty flavor
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cloves garlic, minced – In my experience, fresh garlic beats garlic powder every time for that aromatic punch
- 1 tablespoon butter for brushing – I usually use Kerrygold for that golden finish and rich taste
- Chopped fresh parsley or cilantro for garnish
Step-by-Step Instructions
I recommend using a high-speed blender for the smoothest cottage cheese mixture – it makes all the difference in achieving that tender, restaurant-quality texture.
Step 1: In a blender or food processor, blend the cottage cheese and eggs until the mixture is completely smooth and silky, about 90 seconds. The mixture should look like heavy cream with no lumps visible.
Step 2: In a large bowl, stir together the all-purpose flour, almond flour, baking powder, and salt until well combined. Make sure there are no flour pockets.
Step 3: Pour the cottage cheese mixture into the dry ingredients and gently stir until a dough forms. The dough will be slightly sticky – this is perfect and means your naan will be tender. Don’t overmix.
Step 4: Mix the minced garlic into the dough evenly. Let the dough rest for 5 minutes (this makes shaping easier). Lightly flour your hands and shape the dough into 8 small balls about the size of a golf ball, then flatten each into an oval shape about ¼ inch thick.
Step 5: Heat a non-stick or cast iron pan over medium heat until a drop of water sizzles when added. Brush lightly with butter. Cast iron gives the best golden crust and even heat distribution.
Step 6: Cook each naan for 2-3 minutes per side until golden brown spots appear and the naan puffs slightly. You’ll know it’s ready to flip when the edges look set and the bottom has golden spots.
Step 7: Brush warm naan immediately with melted butter and sprinkle with fresh parsley or cilantro if desired. The butter soaks in better while the naan is still hot.
What to Serve with Cottage Cheese Garlic Naan
These protein-packed naan pair beautifully with dishes that complement their soft texture and garlicky flavor while creating complete, satisfying meals.
High Protein Chili: The mild, garlicky flavor perfectly balances spicy chili while the naan’s protein content makes this an incredibly filling combo with over 48g protein per serving.
Easy Lasagna Soup: Use these naan for dipping into creamy tomato-based soups – the hearty texture makes them ideal for soaking up every drop while adding extra protein to your meal.
Mediterranean Chickpea Chicken Salad: Transform into a high-protein wrap base for Mediterranean-style protein bowls – the soft texture holds fillings perfectly without tearing.
Cottage Cheese Alfredo: Create an all-cottage-cheese meal by serving alongside this creamy pasta sauce for a protein powerhouse dinner that delivers over 25g protein.
Scrambled Eggs with Cottage Cheese: Perfect for breakfast or brunch alongside these protein-rich scrambled eggs for a morning meal with nearly 35g protein total.
Storage & Serving Tips
Store leftover naan covered at room temperature for up to one day, though they’re absolutely best served fresh and warm. I recommend making just what you need since they cook so quickly – about 6 minutes total per batch.
For reheating, warm them in a dry skillet for 30 seconds per side or microwave for 10-15 seconds. Pro tip: brush with a tiny bit of butter before reheating to restore that golden, soft texture and prevent them from drying out.
These naan freeze beautifully for up to one month. I usually double the batch and freeze half for busy weeknights when I need a quick, high-protein side. Thaw at room temperature for 20 minutes, then reheat as directed.
Conclusion
This cottage cheese garlic naan proves that high-protein cooking doesn’t mean sacrificing flavor or texture. With 8 grams of protein per serving and a cooking time under 30 minutes, it’s become our go-to solution for protein-packed family dinners. Give this recipe a try tonight – your family will be asking for seconds before they even know how healthy it is!
Cottage Cheese Garlic Naan (High Protein, No Yeast!)
Ingredients
Equipment
Method
- In a blender or food processor, blend the cottage cheese and eggs until the mixture is completely smooth and silky, about 90 seconds. The mixture should look like heavy cream with no lumps visible.
- In a large bowl, stir together the all-purpose flour, almond flour, baking powder, and salt until well combined. Make sure there are no flour pockets.
- Pour the cottage cheese mixture into the dry ingredients and gently stir until a dough forms. The dough will be slightly sticky – this is perfect and means your naan will be tender. Don’t overmix.
- Mix the minced garlic into the dough evenly. Let the dough rest for 5 minutes. Lightly flour your hands and shape the dough into 8 small balls about the size of a golf ball, then flatten each into an oval shape about ¼ inch thick.
- Heat a non-stick or cast iron pan over medium heat until a drop of water sizzles when added. Brush lightly with butter.
- Cook each naan for 2-3 minutes per side until golden brown spots appear and the naan puffs slightly. You’ll know it’s ready to flip when the edges look set and the bottom has golden spots.
- Brush warm naan immediately with melted butter and sprinkle with fresh parsley or cilantro if desired. The butter soaks in better while the naan is still hot.
Notes
