Fluffy Cottage Cheese Flatbread (Printable)

Soft, tender flatbreads with a subtle tang from cottage cheese, hints of garlic, and fresh herbs. Ideal for wraps, dips, or pizza base.

# 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:

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 Advice:

01 -
  • The dough comes together in one bowl with no yeast, no waiting, and no fuss.
  • Cottage cheese adds a subtle tang and keeps the flatbreads soft even after they cool.
  • You can roll them thick for wraps or thin for a crispy pizza base.
  • They reheat beautifully and freeze better than most homemade breads.
02 -
  • Drain the cottage cheese really well or the dough will be sticky and hard to roll, I learned this the messy way.
  • Don't skip the rest time, those ten minutes make the dough so much easier to handle and the flatbreads turn out softer.
  • Medium heat is key, too hot and they'll burn before cooking through, too low and they'll dry out.
03 -
  • If you want them extra soft, brush the hot flatbreads with melted butter right after they come off the skillet.
  • For a gluten-free version, swap in a one-to-one gluten-free flour blend and add a tablespoon of ground flaxseed for structure.
  • Make the dough ahead and refrigerate it for up to 24 hours, just let it come to room temperature before rolling.
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