Fluffy Cottage Cheese Flatbread (Printable version)

Golden, garlic-herb flatbreads with a tender, tangy twist from cottage cheese. Ready in 45 minutes for wraps or dips.

# What You 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

# Step-by-step guide:

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 cottage cheese makes them ridiculously tender without any kneading marathons or waiting around for yeast.
  • You can roll them out while your skillet heats up, and dinner is ready before you even think about ordering takeout.
  • They stay soft for days and reheat like magic, so you can make a batch and actually enjoy leftovers that dont turn into hockey pucks.
02 -
  • Drain your cottage cheese really well, I once skipped this step and ended up with dough so sticky I had to add way too much flour and they turned out dense.
  • Dont roll them too thin or theyll cook too fast and turn crispy instead of soft, a quarter inch is the sweet spot for that pillowy texture.
  • If your skillet is too hot, theyll brown on the outside before cooking through, so adjust the heat down if you see dark spots forming in under a minute.
03 -
  • Use a cast-iron skillet if you have one, it holds heat better and gives you those beautiful even brown spots without any guesswork.
  • If you want them extra soft, stack them under a towel as soon as they come off the heat so the steam keeps them tender.
  • For a gluten-free version, use a 1:1 flour blend and add a tablespoon of ground flaxseed to help with texture and binding.
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