Fluffy Cottage Cheese Flatbread (Printable)

Soft, protein-rich flatbreads with a subtle tang. Ideal for wraps, dipping, or quick pizza bases.

# What You’ll Use:

→ Dry Ingredients

01 - 1 cup all-purpose flour, plus extra for dusting
02 - ½ teaspoon baking powder
03 - ¼ teaspoon fine salt
04 - ¼ teaspoon garlic powder, optional

→ Wet Ingredients

05 - ½ cup full-fat cottage cheese, well drained
06 - 1 large egg
07 - 1 tablespoon olive oil, plus extra for cooking
08 - 1 teaspoon fresh chopped herbs such as parsley or chives, optional
09 - 1 to 2 tablespoons water, if needed for dough consistency

# How-To:

01 - In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder until evenly combined.
02 - In a separate bowl, combine the drained cottage cheese, egg, olive oil, and chopped herbs. Use a fork or small whisk to break up curds until the mixture is relatively smooth.
03 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until a shaggy dough forms. If the dough feels too dry or crumbly, add water 1 teaspoon at a time until it comes together into a soft, slightly sticky ball.
04 - Turn the dough onto a lightly floured surface. Fold and press the dough about 6 to 8 times, just enough to bring it into a cohesive ball. Do not over-knead.
05 - Cover the dough ball with a clean kitchen towel or plastic wrap and let it rest at room temperature for 10 minutes.
06 - After resting, divide the dough into 4 equal portions. Roll each into a smooth ball. Using a rolling pin or your hands, flatten each ball into a round flatbread about ¼ inch thick, dusting lightly with flour as needed.
07 - Warm a large nonstick or cast-iron skillet over medium heat and brush lightly with olive oil.
08 - Place one rolled flatbread in the hot skillet. Cook for 2 to 3 minutes until bubbles form and the underside is golden brown.
09 - Flip and cook another 1 to 2 minutes until golden and cooked through. Adjust heat as needed.
10 - Transfer cooked flatbread to a plate and cover with a clean towel to keep warm and soft. Repeat with remaining dough, adding more oil if necessary. Serve warm as a wrap, with dips, or as a pizza base with your favorite toppings.

# Expert Advice:

01 -
  • The dough practically makes itself in under ten minutes, no yeast or waiting around for hours.
  • Cottage cheese adds a subtle tang and keeps each flatbread incredibly soft without any fuss.
  • You can roll them thin for wraps, keep them thick for dipping, or pile on toppings and call it pizza night.
02 -
  • Drain the cottage cheese really well or the dough will be a sticky mess, I once skipped this and ended up with flatbread soup.
  • Don't over-knead the dough, a few folds is all it needs or the flatbreads turn out dense and chewy instead of soft.
  • Medium heat is your friend, too high and they burn before cooking through, too low and they dry out.
03 -
  • Roll the dough between two sheets of parchment if it's sticky, saves you from adding too much extra flour.
  • Keep the cooked flatbreads covered with a towel as you go, the steam keeps them soft and pliable instead of stiff.
  • If the dough feels too wet after mixing, don't panic, just dust your hands and the counter generously and it'll come together.
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