Fluffy Cottage Cheese Flatbread (Printable Version)

Soft, warm flatbreads with cottage cheese, garlic, and herbs. Ideal for wraps, dipping, or pizza bases.

# 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, if needed for dough consistency

# Steps:

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 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 the flatbread 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 Insights:

01 -
  • The dough comes together in one bowl with no yeast, no waiting, and no fuss.
  • Cottage cheese sneaks in extra protein and a gentle tang that keeps each bite interesting.
  • They puff up beautifully in the pan and stay soft enough to fold without cracking.
  • You can stuff them, dip them, or top them like mini pizzas without a single complaint.
02 -
  • Drain the cottage cheese well by pressing it gently in a fine mesh strainer or cheesecloth, or the dough will be too wet and impossible to roll.
  • Let the dough rest for the full 10 minutes or it will spring back and refuse to stay flat when you roll it out.
  • Cook over medium heat, not high, or the outside will burn before the inside cooks through.
03 -
  • Roll the dough between two sheets of parchment paper if it sticks to your counter or rolling pin, and you won't need as much extra flour.
  • Keep the cooked flatbreads covered with a towel while you finish the batch so they stay soft and pliable instead of drying out.
  • If you want them puffier, roll them slightly thicker and cook over slightly lower heat to give the inside time to cook through without burning the outside.
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