Soft, chewy homemade naan brushed with garlicky butter and cooked right on your stovetop. And, what makes it even better!? It’s made with my high-protein cottage cheese dough! You’ll absolutely love this incredibly easy and delicious recipe.
- No oven required: This naan recipe is made on the stovetop, so no need to heat up your oven to bake ’em!
- My high-protein dough: Here here! This high-protein dough can do no wrong.
- Amazing soft, pillow-y texture: This naan is soft, chewy and pillow-y. Whenever I make them, my family grabs them right as they come out of the skillet.
Key Ingredients
- All-purpose flour: This creates a nice balance of chew and crisp. I haven’t tested gluten-free flour, coconut flour, or almond flour, and don’t recommend self-rising flour alongside baking powder. Whole wheat flour may work, but expect a denser naan.
- Baking powder: Since there’s no yeast, this is what gives the dough a bit of lift and keeps it from baking up flat. Don’t skip it!
- Sea salt: Salt is essential for flavor. Don’t skip this either!
- Blended cottage cheese: Use blended cottage cheese for a smooth dough and protein boost. Both low-fat and full-fat work, though full-fat will give a slightly richer texture. Small or large curd is fine as long as it’s fully blended. There’s no need to drain it first.
- Olive oil spread: I like to brush my naan with a mixture of olive oil, garlic, and chopped fresh parsley right before serving. While this is optional, it’s 10000% delicious.
How This Garlic Naan Comes Together
- Add all the ingredients to a mixing bowl: Stir to combine, and once a dough ball begins to form, turn it out onto a lightly floured surface, and knead until smooth.
- Divide the dough into 6 balls: Using your hands, press the balls into equal oval shapes.
- Cook the naan: Heat a large cast-iron skillet over medium heat. Spray heavily with cooking spray and put in one or two naans, making sure they don’t touch. Cook for 2 minutes, flip, and cook for another 1 to 2 minutes.
- Brush with olive oil mixture: Add the olive oil, grated garlic clove, and chopped parsley to a bowl and stir to combine. Brush each naan, top and bottom, with the olive oil mixture.
- Serve and enjoy!
What to Serve With It
Dip it in hummus: While you can absolutely use store-bought hummus, I have quite a few delicious hummus recipes you can choose from, too:
Make it into a breakfast naan: I love serving these as a breakfast naan topped with eggs, sausage and cheese.
Dip it in curry: Naan and curry are meant to be together. Dip this homemade naan in any of my curry recipes, for the ultimate dinner:
How to Store & Reheat
Store any leftovers in an airtight container in the fridge for 3-5 days. You can store them in an airtight container on the counter, but they will last longer in the fridge.
Reheat on the stovetop for a minute or two on each side, or if you’d like to crisp it up a bit more, reheat in the toaster.
More of My Favorite Homemade Bread Recipes
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Add the flour, baking powder, salt, and blended cottage cheese to a large mixing bowl. Stir to combine. Once a dough ball begins to form, turn it out onto a lightly floured surface. Knead until smooth.
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Divide the dough into 6 balls. Using your hands, press the balls into oval shapes about 5 inches.
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Heat a large cast-iron skillet over medium heat. Spray heavily with cooking spray and put in one or two naans, making sure they don’t touch. Cook for 2 minutes, flip, and cook for another 1 to 2 minutes. Remove from the skillet and place on a baking sheet. Repeat until all naans have been cooked.
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Add the olive oil, grated garlic clove, and chopped parsley to a bowl and stir to combine. Brush each naan, top and bottom, with the olive oil mixture.
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Store leftovers in an airtight container.
- Greek yogurt can be used in place of the blended cottage cheese for this recipe.
- Raw garlic has a bit of a kick. Feel free to omit the fresh garlic in the olive oil and add ⅛ teaspoon of dried garlic powder if you want a more subtle garlic taste.
Calories: 153 kcal, Carbohydrates: 18 g, Protein: 6 g, Fat: 6 g, Fiber: 1 g, Sugar: 1 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet