Cottage Cheese Flatbread (View Print Version)

Soft, golden flatbreads with cottage cheese, perfect for wraps, dipping, or warm sides.

# 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 flour, baking powder, and salt thoroughly.
02 - Incorporate Greek yogurt and cottage cheese, mixing with a spoon or hands until a shaggy dough forms.
03 - Knead gently on a lightly floured surface for 2 to 3 minutes until smooth, adding extra flour if dough is sticky.
04 - Divide dough into six equal portions 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 - Heat a nonstick or cast iron skillet over medium heat.
07 - Lightly brush the skillet with olive oil or melted butter.
08 - Cook one or two flatbreads at a time for 2 to 3 minutes per side until golden spots appear and the interior is cooked through.
09 - Transfer cooked flatbreads to a plate and cover with a clean towel while finishing the remaining dough.

# Expert Advice:

01 -
  • They're ready in 30 minutes flat, no waiting around for dough to rise.
  • The cottage cheese makes them impossibly tender with a subtle tang that works with sweet or savory.
  • You probably have all the ingredients already, and they freeze beautifully for later.
02 -
  • Don't let your pan get too hot or the bottoms will char before the inside cooks; medium heat is your friend here.
  • If your dough feels sticky after mixing, a sprinkle of extra flour makes all the difference, but resist the urge to add too much or they'll turn out tough and dry.
03 -
  • Room-temperature yogurt and cottage cheese mix into the flour more evenly than cold straight-from-the-fridge versions, resulting in a smoother dough with fewer lumps.
  • If your cottage cheese is on the watery side, drain it briefly in a fine-mesh strainer before adding it to the bowl to avoid a dough that's too wet.
Return