Name: Cottage Cheese Garlic Naan (High Protein, No Yeast!) Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Indian
Ingredients: 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

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Introduction

This Cottage Cheese Garlic Naan is a high-protein, no-yeast alternative to traditional naan bread. It’s soft, flavorful, and perfect for serving alongside your favorite curries or as a tasty snack. Plus, it comes together quickly using pantry staples.

A stack of six thick, soft, white naan breads with light brown char marks and golden spots from cooking, placed on a white rectangular plate on a white marbled surface. The top naan layer is brushed with melted butter that glistens and is garnished with small green cilantro leaves and light green dried herbs. In the background, a white bowl with blue patterns holds orange curry with chickpeas. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a blender or food processor, blend the cottage cheese and eggs until the mixture is completely smooth and silky.
Step 2: In a large bowl, stir together the all-purpose flour, almond flour, baking powder, and salt.
Step 3: Pour the cottage cheese mixture into the dry ingredients and gently stir until a dough forms — it will be slightly sticky.
Step 4: 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 about 1/4 inch thick.
Step 5: 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.
Step 6: Brush the warm naan with more melted butter and sprinkle with chopped parsley or cilantro before serving.

Tips & Variations

Use full-fat cottage cheese for the best texture and flavor.
Try adding a pinch of smoked paprika or cumin for a subtle smoky twist.
For extra softness, cover the dough with a damp towel and let it rest for 20 minutes before shaping.
Substitute almond flour with other nut flours like cashew or hazelnut if preferred.

Storage

Store leftover naan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a toaster oven to maintain crisp edges and softness inside. Avoid microwaving as it can make the bread rubbery.

How to Serve

The image shows three pieces of flatbread stacked slightly overlapping on a white speckled oval plate. Each flatbread is light golden with darker brown toasted spots and a soft, slightly bubbled texture. To the upper left of the plate, a small bunch of bright red cherry tomatoes on the vine adds a fresh pop of color. On the upper right, a small white bowl holds several dark purple olives, some whole and one sliced open. A green leafy stem lies on the white marbled surface to the lower right, and a white cloth is draped along the bottom left edge of the plate. The overall scene is bright and clean, focused on the flatbreads in the center. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this naan dairy-free?

This recipe relies on cottage cheese and butter, which contain dairy. For a dairy-free version, you could try replacing cottage cheese with a smooth tofu or cashew cream, and use oil or dairy-free butter for cooking and brushing.

Is this recipe suitable for gluten-free diets?

This recipe contains all-purpose flour, which has gluten. To make it gluten-free, you can try replacing the all-purpose flour with a gluten-free flour blend tailored for baking, keeping the almond flour as is.