Fluffy Cottage Cheese Flatbread (Printable View)

Soft, golden flatbreads ready in 45 minutes with hints of garlic and fresh herbs.

# What You'll Need:

→ 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, as needed for dough consistency

# How To Make It:

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 -
  • No yeast means no rising time, so you can go from mixing bowl to hot skillet in under fifteen minutes.
  • The cottage cheese keeps these flatbreads soft for hours, unlike store-bought wraps that turn stiff and sad.
  • Each bite has a subtle tang that makes even plain hummus taste gourmet.
  • They double as pizza crust, sandwich wraps, or dippers without any extra fuss.
02 -
  • Drain the cottage cheese thoroughly or the dough will be too wet and sticky to roll, I learned this the messy way the first time.
  • Don't skip the ten-minute rest, it makes the dough easier to roll and prevents the flatbreads from shrinking back when you try to shape them.
  • Keep the heat at medium, too high and the outside burns before the inside cooks, too low and they turn dense instead of fluffy.
03 -
  • If the dough feels too sticky to roll, dust your hands and the rolling pin with flour instead of adding more to the dough itself.
  • Let the first flatbread be your tester, it'll teach you the right heat level and timing for the rest of the batch.
  • Press down gently with a spatula while cooking to encourage even browning and those beautiful charred spots.
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