COTTAGE CHEESE
FLATBREAD
No Yeast · High-Protein
Ready in 30 Minutes
✔ No yeast, no rising time
✔ High-protein & filling
✔ Soft, chewy & pliable
✔ Ready in 30 minutes
✔ Works as wrap, pizza base or side
✔ Stores & reheats perfectly
🧀 Full-fat cottage cheese
🌾 All-purpose flour
🥄 Baking powder + salt
🫒 Olive oil
🌿 Fresh herbs (optional)
🧄 Garlic powder (optional)
Make the Dough.
Mix cottage cheese, flour, baking powder, salt, and olive oil. Stir with a spatula, then switch to your hands until a soft, slightly tacky ball forms.
Knead & Roll.
Knead on a lightly floured surface for 2–3 minutes until smooth. Divide into 4–6 pieces and roll each one to about ⅛ inch thick.
Rustic shapes are totally fine!
Cook on the Skillet.
Heat a dry skillet over medium-high for 2 minutes. Cook each flatbread 2–3 min per side until golden brown spots appear. No oil needed in the pan.
Brush & Serve.
Stack under a clean towel while you finish the batch — the steam keeps them soft. Brush immediately with olive oil or melted butter.
Serve warm for the best texture.
Drain wet cottage cheese first.
If your cottage cheese looks watery, drain it in a strainer for 5–10 minutes before mixing. Too much moisture = pale, soggy flatbread instead of golden, spotted perfection.
Ready to Make It?
Get the full recipe with expert tips, variations & storage guide on the blog!