Fluffy Cottage Cheese Flatbread (Print Version)

Soft, tangy flatbreads with cottage cheese, garlic, and herbs. Perfect for wraps, dips, 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

# 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.

# Additional Tips::

01 -
  • It takes less than an hour from start to finish, and most of that is just resting time while you tidy up.
  • The cottage cheese adds a subtle tang and keeps the flatbreads incredibly soft, even the next day.
  • You can dress them up with herbs or garlic, or keep them plain and let your toppings do the talking.
  • They bubble and puff in the pan like little pillows, which never gets old to watch.
02 -
  • Drain your cottage cheese well, excess moisture will make the dough sticky and hard to roll.
  • Don't skip the rest time, it relaxes the gluten and makes the flatbreads much softer.
  • Medium heat is your friend, too hot and they'll burn before cooking through, too low and they won't puff.
03 -
  • If you're making a double batch, keep the cooked flatbreads stacked under a towel, they'll steam each other and stay incredibly soft.
  • A cast-iron skillet gives the best golden spots, but nonstick works just as well if that's what you have.
  • For a richer flavor, brush the hot flatbreads with garlic butter right as they come off the heat.
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