Cottage Cheese Flatbread (Print Version)

Golden flatbreads enriched with cottage cheese and yogurt for a tender, chewy texture.

# Ingredient List:

→ 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)

# Steps:

01 - In a large bowl, whisk together flour, baking powder, and salt until evenly mixed.
02 - Add Greek yogurt and cottage cheese to the dry mixture and stir 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 flour as needed to prevent sticking.
04 - Divide dough into six equal portions and roll each into a ball.
05 - Roll each ball into a 1/4-inch thick flat round, dusting with flour to avoid sticking.
06 - Heat a nonstick skillet or cast iron pan over medium heat.
07 - Brush the pan 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 the bread is cooked through.
09 - Transfer cooked flatbreads to a plate and cover with a clean towel to keep warm; repeat with remaining dough.

# Helpful Hints:

01 -
  • They come together in under 30 minutes with ingredients you probably already have in your fridge.
  • The cottage cheese keeps them incredibly tender and slightly pillowy, nothing like dense homemade flatbreads.
  • They're forgiving enough for a beginner but impressive enough to serve to people who actually care about food.
02 -
  • Don't overmix or knead too much—these flatbreads get tough quickly, so treat the dough gently and stop as soon as it's smooth.
  • The pan temperature is everything; too low and they'll be pale and chewy, too high and they'll brown before cooking through inside.
03 -
  • Let the dough rest for 5–10 minutes after kneading if you have time; it makes rolling much easier and the flatbreads slightly puffier.
  • A cast iron pan holds heat better than nonstick and gives you deeper, more even browning—it's worth the extra weight.
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