Cottage Cheese Flatbread
This cottage cheese flatbread is soft, easy, and high in protein. A quick no-yeast flatbread recipe perfect for wraps, meals, and busy weeknights.
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INGREDIENTS
- 1 cup cottage cheese, (225 g)
- 1 cup self-rising flour, (120 g) or 1 cup all-purpose flour*
- ½ teaspoon salt
INSTRUCTIONS
- Combine: In a bowl, mix cottage cheese, flour, and salt until a soft dough forms.
- Knead: Turn onto a floured surface and knead gently for about 1 minute until smooth.
- Divide: Split dough into 4 equal pieces.
- Roll: Roll each piece into a thin round.
- Cook: Heat skillet over medium heat. Cook each flatbread for 2–3 minutes per side until golden and cooked through.
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NOTES
- Dough texture matters: The dough should feel soft and slightly tacky, not dry. Add flour a little at a time if sticky, or a teaspoon of cottage cheese if too dry.
- Cook on medium heat: This is key for even cooking. Too hot and the outside burns before the inside is done.
- Keep flatbread soft: Stack them right after cooking and cover with a clean towel to trap steam. Store in an airtight container or zip-top bag in the fridge for up to 3 days. For best results, keep parchment between layers and reheat in a skillet to bring back softness.
- *Instead of self-rising flour, you can use: 1 cup all-purpose flour (120 g) + 1 teaspoon baking powder (5 g)
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