Fluffy Cottage Cheese Flatbread (Printable Version)

Tender, golden flatbreads with cottage cheese and herbs—perfect for wraps or dipping.

# 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

# 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.

# Additional Tips::

01 -
  • The cottage cheese creates a delightfully tender texture that store-bought flatbreads just cant match.
  • You can mix the dough, cook it, and have warm bread on the table in under 45 minutes, which has rescued countless weeknight dinners at my house.
02 -
  • Draining the cottage cheese thoroughly is non-negotiable, otherwise your dough will be impossibly sticky and youll keep adding flour until the flatbreads turn out tough.
  • The first flatbread is like the first pancake, usually a test run, so dont be discouraged if it isnt perfect, adjust your heat and timing for the remaining ones.
03 -
  • After countless batches, Ive discovered the perfect skillet temperature is when a drop of water sizzles immediately but doesnt instantly evaporate, giving you that sweet spot where the flatbreads cook through without burning.
  • For the absolute fluffiest texture, let your egg come to room temperature before mixing it into the cottage cheese, a small detail that makes a noticeable difference.
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