Cottage Cheese Flatbread (Printer View)

Golden, tender flatbreads made with yogurt and cottage cheese for soft, flavorful bites.

# What you'll 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)

# Method:

01 - In a large bowl, mix the flour, baking powder, and salt until evenly distributed.
02 - Add the Greek yogurt and cottage cheese to the dry mixture; blend using a spoon or hands until a shaggy dough forms.
03 - Lightly flour a surface and knead the dough gently for 2 to 3 minutes until smooth, adding extra flour if the dough is sticky.
04 - Divide the dough into six equal portions and shape each into a ball.
05 - Roll each dough ball into a round flatbread 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 and lightly brush with olive oil or melted butter.
07 - Cook one or two flatbreads at a time for 2 to 3 minutes on each side until golden spots develop and the bread is cooked through.
08 - Transfer cooked flatbreads to a plate and cover with a clean towel to maintain warmth; repeat with remaining dough.

# Expert Advice:

01 -
  • They're ready in 30 minutes from bowl to table, with almost no active hands-on time.
  • The cottage cheese makes them impossibly tender and gives them a subtle tang that feels sophisticated without any extra effort.
  • One dough becomes six flatbreads perfect for wraps, dipping, or eating warm with butter and sea salt.
02 -
  • Don't roll them too thin or they'll turn crispy instead of chewy—aim for about the thickness of a pencil.
  • The cottage cheese pieces won't fully disappear, and that's not a failure; they create pockets of tenderness throughout the flatbread.
  • If the dough tears while you're rolling, just pinch it back together—this isn't delicate pastry, it's robust and cooperative.
03 -
  • If your dough feels too sticky after mixing, it's better to let it rest for 5 minutes than to keep adding flour—sometimes it just needs a moment to relax.
  • Medium heat is your friend here; high heat will char the outside before the inside cooks through, and low heat makes them dry and dense.
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