Description
This cottage cheese flatbread recipe is quick, easy, and made with just a few simple ingredients. The dough comes together in minutes and cooks up soft, chewy, and perfect for dipping or topping. No yeast, no rising, just mix, roll, and cook.
Ingredients
Units
Scale
- 1 cup full-fat cottage cheese
- 1 1/2 cups all-purpose flour (plus more for rolling)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Optional: chopped fresh herbs (like parsley or dill)
- For topping: olive oil or melted butter, garlic powder, shredded cheese
Instructions
- In a mixing bowl, stir together the cottage cheese, flour, baking powder, salt, and olive oil until a dough forms.
- Transfer to a floured surface and knead for 3 to 5 minutes until the dough is smooth.
- Divide the dough into 4 to 6 equal portions and roll each one into a flat round or oval shape.
- Heat a non-stick skillet or griddle over medium heat and lightly brush with oil.
- Cook each flatbread for 2 to 3 minutes per side, or until golden spots appear.
- Remove from heat and brush with olive oil or butter. Add toppings like garlic powder or cheese if desired.
- Serve warm on its own or with dips, soups, or salad.
Notes
- If your cottage cheese is extra watery, you can drain it slightly before adding it to the dough. This helps prevent a sticky texture.
- You can roll the dough thicker or thinner depending on how soft or crisp you like your flatbread. Thinner will cook faster and get slightly crispier.
- These flatbreads are best served warm, but leftovers reheat well in a skillet or toaster oven.
- The dough doesn’t need resting or rising, which makes this a great last-minute recipe when you want something homemade but quick.
Nutrition
- Calories: 190 kcal
- Sugar: 1g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 10mg