Fluffy Cottage Cheese Flatbread (Printable)

Soft, garlicky flatbreads with a subtle tang from cottage cheese. 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

# 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. Flip and cook another 1 to 2 minutes until golden and cooked through. Adjust heat as needed.
09 - 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.
10 - Serve warm as a wrap, with dips, or as a pizza base with your favorite toppings.

# Expert Suggestions:

01 -
  • You can go from cupboard ingredients to hot, pillowy flatbread in under half an hour without any yeast or waiting.
  • The cottage cheese adds a subtle tang and keeps each round soft and tender, even after they cool.
  • They work as wraps, dippers, or quick pizza bases, so dinner can shift directions at the last minute.
02 -
  • Drain the cottage cheese thoroughly or the dough will turn sticky and hard to roll, and you'll end up adding too much flour to compensate.
  • Don't skip the ten-minute rest, it makes the dough easier to handle and helps the flatbreads stay tender instead of chewy.
  • Keep the heat at medium so the insides cook through before the outsides scorch, and adjust the flame if you see dark spots forming too quickly.
03 -
  • Press the cottage cheese gently in a fine-mesh strainer for a minute before mixing to remove excess moisture without squeezing out all the creamy richness.
  • Roll the dough between two sheets of parchment if it's sticky instead of adding too much flour, which can make the flatbreads dense.
  • Keep a damp towel over the cooked stack so they stay soft and pliable, perfect for folding into wraps without cracking.
Go Back