Cottage Cheese Flatbread (Printable)

Tender flatbreads enriched with cottage cheese and yogurt, ideal for wraps and dipping.

# Required Ingredients:

→ 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)

# Preparation Steps:

01 - In a large bowl, mix flour, baking powder, and salt thoroughly.
02 - Add Greek yogurt and cottage cheese to the dry mixture; blend with a spoon or hands until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead gently for 2 to 3 minutes until smooth, adding more flour if sticky.
04 - Portion dough into six equal pieces and form each into a ball.
05 - Roll each ball into a flat round approximately 1/4 inch thick, dusting with flour as needed to prevent sticking.
06 - Heat a nonstick or cast iron skillet over medium heat.
07 - Brush skillet lightly with olive oil or melted butter to prevent sticking.
08 - Cook one or two flatbreads at a time for 2 to 3 minutes per side until golden spots appear and bread is cooked through.
09 - Transfer cooked flatbreads to a plate and cover with a clean towel to retain warmth; repeat with remaining dough.

# Expert Suggestions:

01 -
  • They come together in under 30 minutes with minimal fuss—no yeast, no waiting for dough to rise.
  • The cottage cheese creates an impossibly tender crumb that stays soft even after cooling, perfect for leftover snacking.
  • One batch makes six flatbreads that work equally well as wraps, dipping bread, or a base for toppings.
02 -
  • Don't knead for too long—this isn't bread dough that needs developing, and over-kneading makes them tough instead of tender.
  • Cottage cheese lumps are your friend; they won't disappear, but they soften during cooking and create little pockets of richness.
  • If your pan is too hot, the outside burns before the inside cooks; medium heat with a gentle touch is the answer to perfectly cooked flatbreads.
03 -
  • Measure your cottage cheese and yogurt by weight if possible, as spooning and leveling can vary wildly and throw off your dough consistency.
  • Use the yogurt and cheese straight from the fridge—cold dairy actually makes the dough easier to handle and keeps it from getting too sticky as you work.
Go Back