Fluffy Cottage Cheese Flatbread (Print Version)

Soft flatbreads with cottage cheese, garlic & herbs. Ideal for wraps, dips, or pizza bases in just 45 minutes.

# 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.

# Expert Tips:

01 -
  • The dough is so forgiving that even if you've never rolled flatbread before, you'll get soft, golden rounds every time.
  • Cottage cheese adds protein and a subtle tang without weighing down the texture or making the bread dense.
  • You can have warm, homemade flatbreads on the table in under an hour with ingredients you probably already have.
  • They work as wraps, pizza bases, or dippers, so one batch covers breakfast, lunch, and snack cravings.
02 -
  • Drain the cottage cheese well or the dough will be too wet and sticky to roll; I press mine gently in a fine-mesh sieve for a minute before mixing.
  • Don't over-knead the dough—a few folds are enough to bring it together, and stopping early keeps the flatbreads tender instead of tough.
  • If your first flatbread browns too quickly, lower the heat before cooking the next one; patience makes all the difference between golden and burnt.
03 -
  • Roll the dough between two sheets of parchment paper if it's too sticky to handle, and you won't need to add extra flour that can make the flatbreads dry.
  • Cook one flatbread as a test to check your heat and timing, then adjust before making the rest so they all turn out golden and soft.
  • Keep the cooked flatbreads stacked under a towel—the steam they create keeps them pliable and prevents them from drying out while you finish the batch.
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