Cottage Cheese Flatbread (Printable view)

Tender flatbreads made with cottage cheese and yogurt for a chewy, golden finish.

# What You Need:

→ Dough

01 - 1 2/3 cups plain flour (plus extra for dusting)
02 - 1/2 cup Greek yogurt
03 - 1/2 cup 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:

01 - In a large bowl, mix the flour, baking powder, and salt until evenly distributed.
02 - Add Greek yogurt and cottage cheese to the dry mixture and stir with a spoon or hands until a shaggy dough forms.
03 - Turn the dough onto a lightly floured surface and knead gently for 2 to 3 minutes until smooth; add extra flour if sticky.
04 - Cut the dough into six equal portions and shape each into a ball.
05 - Roll each ball into a 1/4-inch (5–6 mm) thick flat round, dusting with flour as necessary to prevent sticking.
06 - Heat a nonstick or cast iron skillet over medium heat.
07 - Lightly brush the skillet with olive oil or melted butter.
08 - Cook one or two flatbreads at a time for 2 to 3 minutes on each side until golden spots form and the bread is cooked through.
09 - Transfer cooked flatbreads to a plate and cover with a clean towel to maintain warmth while cooking the remainder.

# Expert Advice:

01 -
  • They're ready faster than you'd think, and the dough never requires aggressive kneading or rising time.
  • Cottage cheese creates an almost silky tenderness that regular dough just can't match.
  • One batch yields six flatbreads, so you'll have extras to freeze or enjoy with different meals throughout the week.
02 -
  • If your dough feels too wet, resist the urge to dump in flour all at once; add it a tablespoon at a time, because cottage cheese varies in moisture and one batch might need more adjustment than another.
  • Don't skip the towel after cooking—it traps steam and keeps the flatbreads pliable instead of letting them firm up and crack.
  • Medium heat is crucial; if your pan is too hot, the bottoms will burn before the inside cooks, and if it's too cool, you'll end up with pale, slightly rubbery results.
03 -
  • Don't be tempted to skip the gentle kneading; those few minutes develop just enough gluten to give the flatbreads structure without making them tough.
  • Room-temperature cottage cheese and yogurt mix into the flour more smoothly than cold ones straight from the fridge, so take them out while you gather your ingredients.
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