This recipe is dedicated to my dad who loves flatbread and naan because he lived in UAE for over 40 years.
I’ve gone ahead and already written a recipe for cottage cheese flatbread because it’s so easy to make and pairs with everything.
I also have a lovely recipe for cottage cheese flatbread pizza here.
This naan goes so well with curries and Indian dishes specifically.
It’s super easy to make, packed with protein from the cottage cheese, and so delicious you’ll wonder why you ever bought naan from the store.
Also, this recipe doesn’t use yeast.
No fancy equipment. Just cozy, naan in under 30 minutes. I promise.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
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Tips to Make it Even Better
- Make sure you blend the cottage cheese until totally smooth — no lumps for the softest naan!
- For extra flavor, melt the butter with a little more minced garlic before brushing it on.
- Let the dough rest for about 5 minutes before cooking for even softer naan.
- Using a cast iron skillet gives the naan the best golden crust.
Cottage Cheese Garlic Naan (High Protein, No Yeast!)
Course: Lunch, DinnerDifficulty: Easy6
naans10
minutes15
minutesIngredients
1 cup cottage cheese (full-fat works best)
2 eggs
3/4 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cloves garlic, minced
1 tablespoon butter for brushing
Chopped parsley or cilantro for garnish
Directions
- In a blender or food processor, blend the cottage cheese and eggs until the mixture is completely smooth and silky. In a large bowl, stir together the all-purpose flour, almond flour, baking powder, and salt.
- Pour the cottage cheese mixture into the dry ingredients and gently stir until a dough forms — it’ll be a little sticky but that’s perfect.
- Mix the minced garlic into the dough. Lightly flour your hands and shape the dough into small balls (about the size of a golf ball), then flatten each into an oval shape about 1/4 inch thick.
- Heat a non-stick or cast iron pan over medium heat and brush it lightly with butter. Cook each naan for 2–3 minutes per side until golden brown and puffy.
- Brush warm naan with more melted butter and sprinkle with parsley or cilantro if you like.
- You can make these every day because they’re super healthy and include a lot of protein.
Variations & Substitutions
Cheesy Garlic Naan: Add 1/4 cup shredded mozzarella to the dough for melty cheese pockets.
Spicy Version: Mix a little crushed red pepper or finely diced jalapeño into the dough.
Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend, but handle the dough gently because it’ll be a little more fragile.
Herb Naan: Add chopped rosemary, thyme, or oregano to the dough for an herby version.
This cottage cheese garlic naan is super healthy so you don’t have to feel guilt for binging.
It’s healthy, it’s easy, and it goes so well with curries, you can also use it for wraps, pizza bases, or dipping into soups.
Calories?
189 calories per serving approximately with 8 grams of protein.
Looking forward to this, but have you made it without almond flour? Just used regular flour? We have almond allergies in this house, and there are so many great sounding recipes that I have just not been able to try.
Try it with regular flour! No worries! 🙂 My partner is an athlete, so I make it with almond flour.
Do you have the nutritional information
89 calories per serving approximately with 8 grams of protein.
Thanks for the recipe. Any reason my dough would’ve turned out extremely wet? I had to use at least double the amount of flour before it would even remotely stick together enough to be able to put it in the cast iron.
That usually happens because cottage cheese brands can vary a LOT in moisture 😊 Some are much more watery than others, especially whipped or low-fat versions. If your dough felt extremely wet, that’s most likely the reason.
Next time, I’d recommend either:
draining the cottage cheese slightly before mixing
or adding the flour gradually instead of all at once
Humidity and cup measurements can also affect naan dough quite a bit. The dough should feel soft and slightly sticky, but still easy enough to handle with floured hands. Glad you were able to save it with extra flour though!