Fluffy Cottage Cheese Flatbread (Printable)

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

# Components:

→ Dry Ingredients

01 - 1 cup all-purpose flour, plus extra for dusting
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine salt
04 - 1/4 teaspoon garlic powder, optional

→ Wet Ingredients

05 - 1/2 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 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 1/4 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 -
  • These come together faster than a trip to the bakery, and they taste like you spent all morning kneading dough.
  • The cottage cheese adds protein and a light tang without making the bread heavy or dense.
  • You can roll them thin for wraps, keep them thick for dipping, or top them like mini pizzas.
  • They stay soft for days and freeze beautifully, so you can pull one out anytime.
02 -
  • Drain your cottage cheese well by pressing it gently in a fine mesh strainer, or your dough will be too wet and sticky to roll.
  • Do not skip the ten minute rest, it makes the dough so much easier to roll without springing back.
  • If your flatbreads puff up too much in the pan, press them gently with a spatula to keep them flat and even.
  • Medium heat is your friend here, too hot and they burn before cooking through, too low and they turn dry instead of tender.
03 -
  • Roll your flatbreads on a piece of parchment paper so you can lift and transfer them to the skillet without stretching or tearing.
  • If you do not have fresh herbs, a pinch of dried oregano or Italian seasoning works just as well and adds a nice aromatic touch.
  • Keep the cooked flatbreads covered with a towel as you work, the steam keeps them soft and prevents them from drying out.
  • For a richer flavor, brush the hot flatbreads with melted butter mixed with a little garlic powder right after they come off the skillet.
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