Toronto’s The Cottage Cheese has quickly risen to fame as one of the city’s most celebrated modern Indian restaurants, earning a MICHELIN Guide Bib Gourmand recognition just two years after opening. Known for their seasonally inspired menus and fresh, handcrafted approach, the restaurant has become a go-to for vibrant flavours, charcoal-grilled proteins, and silky curries made from scratch each day.
Among their most beloved creations is their signature naan. The restaurant’s menu devotes an entire page to eight variations of this soft, buttery bread, each baked fresh and served warm from the tandoor. Now, home cooks can recreate a taste of that indulgence in their own kitchens.
Check out this recipe which makes two fluffy garlic naans, perfect for pairing with your favourite curry.
The Cottage Cheese’s Garlic Naan Recipe
Ingredients (2 pieces)
- 3 tbsp whole milk
- 3 tbsp water
- 1 pinch salt
- 1 pinch sugar
- A tiny pinch baking powder (less than 1⁄8 tsp)
- 1 cup self-rising flour
- 1 tsp neutral oil (sunflower, canola, or vegetable oil)
- 1 tsp chopped garlic
- 1 tsp chopped fresh coriander
- 1 tsp unsalted butter, melted
Method
- In a small bowl, whisk together milk, water, salt, sugar, and baking powder.
- Add the flour and knead into a soft dough for about 5 to 7 minutes.
- Add the oil and knead again until smooth. Cover with a damp cloth and let rest in a warm place for 45 to 60 minutes.
- Divide the dough into two equal balls (about 110 g each).
- Sprinkle garlic and coriander on top, then roll each into a naan shape.
- Cook on a hot skillet until golden brown and puffed.
- Brush with melted butter before serving.
The result is a warm, pillowy bread with crisp edges and aromatic garlic notes, ideal for soaking up rich sauces or enjoying on their own. Simple ingredients and a short resting time make this an easy recipe to bring a MICHELIN-worthy touch to your next home-cooked meal.