Cottage Cheese Flatbread (Printable)

Golden flatbreads enriched with cottage cheese and yogurt, tender and perfect for wraps or dips.

# 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

# Directions:

01 - In a large bowl, mix flour, baking powder, and salt.
02 - Add Greek yogurt and cottage cheese then stir with a spoon or hands until a shaggy dough forms.
03 - On a lightly floured surface, knead the dough gently for 2 to 3 minutes until smooth, adding extra flour if sticky.
04 - Divide dough into six equal pieces and shape each into a ball.
05 - Roll each ball into a flat round approximately 1/4 inch thick, dusting with flour as needed.
06 - Warm a nonstick skillet or cast iron pan over medium heat.
07 - Brush the pan lightly with olive oil or melted butter.
08 - Fry flatbreads one or two at a time for 2 to 3 minutes per side until golden spots appear and the bread is cooked through.
09 - Transfer cooked flatbreads to a plate and cover with a clean towel while finishing the remaining pieces.

# Expert Advice:

01 -
  • These flatbreads come together in under 30 minutes with ingredients you probably already have on hand.
  • The cottage cheese makes them unbelievably tender and forgiving, even if your rolling isn't perfect.
  • They're endlessly versatile—wrap them around fillings, dip them in soups, or just eat them warm with butter and salt.
02 -
  • Don't skip the gentle kneading—it develops just enough gluten to make the flatbreads chewy without overworking them into toughness.
  • If your dough feels too sticky after kneading, resist the urge to add lots of flour; just a light dusting on your hands and rolling surface is all you need.
  • The cottage cheese texture doesn't matter much, but crushing larger curds with the back of your spoon helps the dough come together more smoothly.
03 -
  • If you don't have Greek yogurt, regular yogurt works but add an extra tablespoon of flour since regular yogurt is thinner.
  • Keep your dough and hands just slightly sticky—it's easier to add a dusting of flour than to fix dough that's become too dry and crumbly.
  • Medium heat is your friend here; high heat burns the outside before the inside cooks through, while too-low heat makes them tough and dense.
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