Fluffy Cottage Cheese Flatbread (Printable)

Soft, garlic-herb flatbreads with a subtle cottage cheese tang. Perfect warm for wraps, dipping, or quick homemade pizzas.

# What You 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

# Step-by-Step Guide:

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.
09 - Flip and cook another 1 to 2 minutes until golden and cooked through. Adjust heat as needed.
10 - 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. Serve warm as a wrap, with dips, or as a pizza base with your favorite toppings.

# Expert Suggestions:

01 -
  • It takes less than an hour from mixing bowl to table, and you probably have everything already.
  • The cottage cheese makes the dough surprisingly soft and adds a subtle tang that keeps you reaching for another piece.
  • You can roll them thicker for fluffy rounds or thinner for crispy wraps, depending on your mood.
  • They stay soft even after cooling, so leftovers actually reheat beautifully the next day.
02 -
  • Drain the cottage cheese really well, or the dough will be too sticky and hard to roll without adding a ton of extra flour.
  • Medium heat is your friend here, if the pan is too hot the outside burns before the inside cooks through.
  • Resting the dough for ten minutes makes a huge difference in texture, it relaxes the gluten and the flatbreads turn out softer.
  • If you skip covering the cooked flatbreads with a towel, they'll dry out and turn stiff as they cool.
03 -
  • If your dough feels too sticky after resting, dust your hands and the counter generously with flour instead of adding more to the dough itself.
  • Roll the flatbreads on parchment paper, then you can lift and transfer them to the skillet without stretching or tearing.
  • Cook one flatbread while you roll the next one, it keeps the rhythm going and everything stays warm.
  • For a gluten-free version, use a one-to-one blend and add a tablespoon of ground flaxseed to help bind everything together.
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