Cottage Cheese Flatbread (Printable)

Golden flatbreads enriched with cottage cheese for tender, chewy texture. Ideal for dipping or wraps.

# What You Need:

→ Dough

01 - 1 2/3 cups (200 g) plain flour, plus extra for dusting
02 - 1/2 cup (120 g) Greek yogurt
03 - 1/2 cup (100 g) cottage cheese
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt

→ For Cooking

06 - 2 tablespoons olive oil or melted butter for pan-frying

# How To Make It:

01 - In a large mixing bowl, whisk together plain flour, baking powder, and fine sea salt.
02 - Add Greek yogurt and cottage cheese to the dry mixture and stir with a spoon or your hands until a shaggy dough forms.
03 - On a lightly floured surface, knead the dough gently for 2 to 3 minutes until it becomes smooth and elastic; add a pinch of extra flour if sticky.
04 - Divide the dough into 6 equal pieces and shape each into a ball.
05 - Using a rolling pin, flatten each ball into a round disc approximately 1/4 inch (5–6 mm) thick, dusting with flour as needed to prevent sticking.
06 - Heat a nonstick skillet or cast iron pan over medium heat.
07 - Lightly brush the heated pan with olive oil or melted butter to prevent sticking.
08 - Place one or two flatbreads in the pan and cook each side for 2 to 3 minutes until golden spots form and the bread is cooked through.
09 - Transfer cooked flatbreads to a plate and cover with a clean towel to retain warmth; repeat with the remaining dough pieces.

# Expert Hints:

01 -
  • They come together in under 30 minutes, no rising time needed, so you can have warm flatbreads on the table before anyone gets impatient.
  • The cottage cheese creates a tender, almost pillowy texture that's impossible to achieve with flour and water alone.
  • One batch feeds six people, or one very happy person three times over.
  • They work as wraps, bread for soups, vehicles for spreads, or just eaten warm with a pinch of salt.
02 -
  • Don't overwork the dough—the second you think it's smooth, stop kneading; overdoing it makes them tough instead of tender.
  • The cottage cheese texture matters: if it's very chunky, the flatbreads might tear; if you want perfectly smooth flatbreads, pulse the cottage cheese briefly before adding it.
  • Your pan temperature is everything; too high and the outside burns before the inside cooks, too low and they won't brown beautifully.
03 -
  • If your dough feels slightly sticky even after kneading, that's fine—it means more tender flatbreads; just dust your work surface generously with flour as you roll.
  • Cook them in a cast iron pan if you have one; it holds heat more evenly than nonstick and gives you better browning and control.
  • Make these on busy weeknights and freeze extras in a zip-top bag for up to 2 weeks; they thaw and reheat beautifully, giving you fresh-tasting bread anytime.
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