Buttery Homemade Garlic Naan (with my high-protein dough!)
By Emily Richter
2/9/2026
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.
what makes this recipe great ⤵️
- 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:
- Classic hummus
- Sweet potato hummus
- Roasted red pepper hummus
- Mexican black bean hummus
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:
- Instant pot coconut curry chicken
- Green curry chicken
- Creamy cashew curry
- One-pot yellow curry
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
- Protein Tortillas
- Air Fryer Dinner Rolls
- Garlic Parmesan Dinner Rolls
- Jalapeno Cheddar Pull-Apart Bread
Ingredients1x2x3x
- ▢ 1 cup all-purpose flour
- ▢ 1.5 teaspoons baking powder
- ▢ ½ teaspoon sea salt
- ▢ 1 cup 2% blended cottage cheese
- ▢ 2 tablespoons olive oil
- ▢ 1 grated garlic clove
- ▢ 2 tablespoons chopped fresh parsley
Instructions
- 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.
- Divide the dough into 6 balls. Using your hands, press the balls into oval shapes about 5 inches.
- 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.
- 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.
- Store leftovers in an airtight container.
Tips & Notes
- 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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Photography by: The Wooden Skillet
Homemade Garlic Naan Recipe
Ingredients
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup 2% blended cottage cheese
- 2 tablespoons olive oil
- 1 grated garlic clove
- 2 tablespoons chopped fresh parsley
Instructions
- 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.
- Divide the dough into 6 balls. Using your hands, press the balls into oval shapes about 5 inches.
- 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.
- 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.
- Store leftovers in an airtight container.
Video
Notes
- 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.
