Homemade Buttery Garlic Naan Recipe with High-Protein Dough

Soft, chewy homemade naan brushed with garlicky oil and cooked right on the stovetop. This simple recipe uses a high-protein blended cottage cheese dough that gives the flatbreads a tender, pillowy texture without any yeast. It’s quick to make, requires no oven, and delivers restaurant-style naan at home.

What makes this recipe great ⤵️

• No oven required: These naans are cooked on the stovetop in a hot skillet so there’s no need to heat an oven.
• High-protein dough: Blended cottage cheese adds protein and moisture, creating a robust, soft dough that’s easy to work with.
• Pillow-soft texture: The finished naan is tender and chewy — perfect for scooping up curries, dips, or wrapping breakfast fillings.

Key Ingredients

• All-purpose flour: Provides the classic chew and structure for naan. Whole wheat will make a denser result; I haven’t tested gluten-free flours for this recipe.
• Baking powder: Acts as the leavening agent since this dough is yeast-free — it gives the naans a light lift.
• Sea salt: Essential for balanced flavor.
• Blended cottage cheese: Use well-blended cottage cheese (low-fat or full-fat) to create a smooth, moist dough and add protein. There’s no need to drain before blending.
• Olive oil, garlic & parsley: A simple mixture of olive oil, grated garlic, and chopped parsley is brushed on the naan just after cooking for bright flavor. This is optional but highly recommended.

How this garlic naan comes together

1. Mix the dough: Combine the flour, baking powder, sea salt, and blended cottage cheese in a mixing bowl. Stir until the dough starts to form a ball, then turn it out onto a lightly floured surface and knead until smooth.
2. Portion and shape: Divide the dough into six even pieces. With your hands, flatten each piece into an oval about 5 inches long.
3. Cook on the stovetop: Heat a large cast-iron or heavy skillet over medium heat. Lightly oil or spray the pan, then cook one or two naans at a time (don’t let them touch). Cook for about 2 minutes, flip, and cook another 1–2 minutes until golden and puffed.
4. Brush with garlic oil: Whisk together olive oil, a grated garlic clove, and chopped parsley. Brush the top and bottom of each warm naan with this mixture for bright garlic flavor.
5. Serve: Serve the naans warm for the best texture and flavor.

What to serve with it

This naan pairs beautifully with many dishes. Try:

• Hummus or other dips for a simple appetizer or snack.
• Use as a breakfast flatbread topped with eggs, sausage, and cheese.
• Serve alongside curries and stews — naan is ideal for scooping up thick sauces.

How to store & reheat

Store any leftovers in an airtight container in the refrigerator for 3–5 days. If kept at room temperature, the naan will last a shorter time. Reheat on the stovetop for one to two minutes per side in a dry skillet for soft results, or pop in a toaster if you prefer a crisper edge.

More favorite homemade bread recipes

• Protein tortillas
• Air fryer dinner rolls
• Garlic Parmesan dinner rolls
• Jalapeño cheddar pull-apart bread

Homemade Garlic Naan Recipe

Soft, chewy garlic naan brushed with garlicky oil and cooked on the stovetop. This easy recipe delivers restaurant-style results and uses a high-protein cottage cheese dough.

Author: Emily Richter

Prep: 15 mins   Cook: 15 mins   Total: 30 mins   Servings: 6

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 cup blended cottage cheese (about 2% works well)
• 2 tablespoons olive oil (for dough and/or brushing)
• 1 grated garlic clove (for brushing)
• 2 tablespoons chopped fresh parsley (for brushing)

Instructions

1. Add the flour, baking powder, salt, and blended cottage cheese to a large mixing bowl. Stir until a shaggy dough forms, then turn it onto a lightly floured surface and knead until smooth.
2. Divide the dough into six equal pieces. Shape each into an oval about 5 inches long by pressing with your hands.
3. Heat a large cast-iron or heavy skillet over medium heat. Lightly oil the pan. Cook one or two naans at a time, making sure they do not touch. Cook until golden on the first side (about 2 minutes), flip, and cook another 1–2 minutes.
4. Combine olive oil, grated garlic, and chopped parsley in a small bowl. Brush both sides of each warm naan with the mixture.
5. Store any leftovers in an airtight container in the refrigerator.

Tips & Notes

• Greek yogurt can be substituted for blended cottage cheese if desired; the texture will be similar.
• Raw garlic is assertive. If you prefer a milder garlic flavor, omit the fresh clove and use a small pinch of garlic powder instead.
• To keep naans warm while finishing the batch, place them on a baking sheet in a low oven (about 200°F / 95°C) for a few minutes.

Nutrition

Nutrition information is provided as an estimate per serving: Calories: 153 kcal, Carbohydrates: 18 g, Protein: 6 g, Fat: 6 g, Fiber: 1 g, Sugar: 1 g. Use these values as a general guide.