Short, Catchy Intro
So you want warm, fluffy naan… but you also want it now, and you’d rather not turn your kitchen into a flour-dusted crime scene. Same. 😅
This is the “I can’t be bothered” bread recipe of your dreams: 2 ingredients, one bowl, one skillet, and suddenly you’re the type of person who “just makes fresh bread.” Who are you?? A legend, that’s who.
And the best part? It’s not sad, dry “diet bread.” It’s soft, chewy, and ridiculously good dipped in anything from curry to eggs to “I’m standing at the fridge eating leftovers at midnight.”
Why This Recipe is Awesome
It’s actually two ingredients. Not “two ingredients plus half the pantry.” We’re using cottage cheese and self-rising flour. That’s it.
It’s fast. You can start mixing and be tearing into warm naan in like… 10 minutes. Which is basically teleportation in bread terms.
It’s high-protein (for bread). Cottage cheese pulls its weight here. Soft texture + extra protein = win.
No oven. Your skillet does the work. Your oven can keep being a storage closet for sheet pans you never use. IMO, that’s fair.
It’s flexible. You can keep it plain, or go full garlic-butter situation. Either way, you’re eating well.
Ingredients You’ll Need
- Cottage cheese (small curd works great) — the “secret sauce” that makes it soft and tender.
- Self-rising flour — the lazy hero ingredient that already includes leavening + salt. Bless it.
Optional (but highly recommended): a little butter or olive oil for the skillet, plus garlic powder, herbs, or flaky salt for finishing. Not “required,” but… why live without joy?
Step-by-Step Instructions
- Blend (optional but worth it): If your cottage cheese is chunky and you want super smooth naan, blend it for 10–15 seconds. If you don’t care, skip it. Life goes on.
- Make the dough: In a bowl, mix cottage cheese and self-rising flour until a shaggy dough forms. Use a spoon at first, then your hands.
- Knead a tiny bit: Knead for about 30–45 seconds until it looks like a soft dough. If it’s sticky, dust with a little extra flour. Don’t over-knead—we’re not training for the Bread Olympics.
- Rest (quick): Let the dough sit for 2 minutes. This helps it relax so it rolls out nicely.
- Divide: Split into 4 equal pieces. Roll each into a ball.
- Shape: Press or roll each ball into an oval/round naan shape, about ¼ inch thick.
- Cook: Heat a nonstick or cast-iron skillet over medium heat. Add a light swipe of oil or butter if you want. Cook each naan 2–3 minutes per side until puffed and golden with little brown spots.
- Finish: Brush with butter (garlic butter if you’re a genius). Sprinkle flaky salt or herbs. Serve immediately because warm bread is basically a love language.
Common Mistakes to Avoid
1) Using regular flour and calling it “2 ingredients.” If you use all-purpose flour, you’ll need baking powder + salt. Still tasty, but not the same promise.
2) Too sticky dough. Cottage cheese brands vary. If it sticks to everything like glue, add flour 1 tablespoon at a time until it’s workable. Sticky is fine. Wet chaos is not.
3) Skillet too hot. If it burns fast, turn it down. You want golden spots, not charcoal regrets.
4) Rolling it paper-thin. Thin = cracker-ish. Keep it around ¼ inch for soft, fluffy naan vibes.
5) Overcooking “just to be sure.” Overcooked naan gets dry. Cook until puffed + spotted, then pull it.
Alternatives & Substitutions (H2)
No self-rising flour? You can DIY it: for every 1 cup all-purpose flour, mix in 1½ tsp baking powder + ¼ tsp salt. (Yes, that breaks the “2 ingredient” oath, but it works.)
Gluten-free? Try a gluten-free self-rising flour blend if you can find one. Results vary by brand, but it can work. Expect a slightly different texture (still yummy).
Want it extra garlicky? Mix garlic powder and chopped parsley into melted butter and brush it on at the end. This is not optional in my heart.
Make it spicy: Sprinkle chili flakes on the buttered naan. Suddenly it’s “chef’s special.”
Make it cheesy-cheesy: Add a sprinkle of shredded mozzarella on the cooked side, flip for 20 seconds, melt, and try not to cry tears of happiness.
Print2-Ingredient Cottage Cheese Skillet Naan (Yes, It’s Real)
Soft, chewy skillet naan made with just cottage cheese + self-rising flour—fast, high-protein (for bread), and perfect for dipping, wrapping, or tearing straight from the pan.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 naan
- Category: Bread
- Method: Skillet
- Cuisine: Indian-inspired
- Diet: Vegetarian
Ingredients
1 cup cottage cheese (small curd; blended for smoother texture if desired)
1 cup self-rising flour (plus 1–3 tbsp more for dusting if dough is sticky)
Optional (not counted): 1 tsp olive oil or butter for skillet, melted butter + garlic powder + parsley for brushing
Instructions
1. Optional: Blend cottage cheese 10–15 seconds for a smoother dough.
2. In a bowl, mix cottage cheese + self-rising flour until a shaggy dough forms.
3. Knead 30–45 seconds until soft and workable. If sticky, dust with flour 1 tbsp at a time.
4. Rest dough 2 minutes, then divide into 4 equal pieces.
5. Roll each piece into an oval/round about 1/4 inch thick.
6. Heat a skillet over medium heat. Lightly grease if desired.
7. Cook each naan 2–3 minutes per side until puffed with golden-brown spots.
8. Brush with butter (garlic butter if you’re smart) and serve warm.
Notes
Moisture varies by cottage cheese brand—add flour gradually if dough is too sticky.
Keep heat at medium so the naan cooks through without burning.
Best served warm; reheat in a dry skillet for 30–60 seconds per side.
DIY self-rising flour (not 2-ingredient anymore): per 1 cup all-purpose flour add 1½ tsp baking powder + ¼ tsp salt.
FAQ (Frequently Asked Questions)
Can I skip blending the cottage cheese?
Yep. You’ll get a slightly more rustic texture with tiny curds. Still delicious. Blending = smoother, skipping = “I’m busy.”
Why is my dough super sticky?
Some cottage cheese has more moisture. Add flour gradually until it’s soft but workable. Don’t dump half a cup at once unless you love dry bread.
Can I make these ahead?
Yes. Cook them, cool, then store airtight. Reheat in a dry skillet for 30–60 seconds per side. Microwave works too, but skillet gives the best texture.
Can I freeze this naan?
Absolutely. Stack with parchment between pieces, freeze, then reheat straight from frozen in a skillet over low-medium heat.
What do I eat it with?
Anything. Curry, soups, eggs, hummus, chicken, or the classic “rip and dip into whatever sauce is in the fridge.” No judgment.
Can I make it thicker like pita?
Sure—roll thicker (about ⅓ inch) and cook a bit longer on lower heat. It’ll puff more and feel extra bready.
Does it really taste like naan?
It’s “naan-inspired” in the best way—soft, chewy, skillet-blistered. Traditional naan uses yeast and/or yogurt and a tandoor, so this is the shortcut cousin. The fun cousin.
Final Thoughts
If you’ve ever wanted fresh bread without the whole “hours of waiting and emotional support” part, this is your move. Two ingredients, one skillet, and suddenly dinner looks expensive.
Now go impress someone—or yourself—with your new skillet-naan powers. You’ve earned it. 🫓✨
