Cottage Cheese Flatbreads (Printable)

Golden flatbreads enriched with cottage cheese and yogurt for tenderness and subtle tang.

# What You'll Need:

→ Dough

01 - 1 2/3 cups (200 g) plain flour, plus extra for dusting
02 - 1/2 cup (120 g) Greek yogurt
03 - 1/2 cup (100 g) 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

# How to Make It:

01 - In a large bowl, whisk together the plain flour, baking powder, and sea salt until evenly distributed.
02 - Add the Greek yogurt and cottage cheese to the dry mixture and stir with a spoon or hands until a shaggy dough is formed.
03 - Transfer the dough to a lightly floured surface and knead gently for 2 to 3 minutes until smooth; add extra flour incrementally if the dough is sticky.
04 - Portion the dough into six equal pieces and shape each into a round ball.
05 - Roll each ball into a flat round approximately 1/4 inch (5–6 mm) thick, using flour as needed to prevent sticking.
06 - Heat a nonstick skillet or cast iron pan over medium heat until hot.
07 - Lightly brush the cooking surface with olive oil or melted butter to prevent sticking.
08 - Place one or two flatbreads in the pan and cook for 2 to 3 minutes per side, or until golden spots appear and the 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 Tips:

01 -
  • They come together in thirty minutes flat with zero yeast drama or waiting around.
  • The cottage cheese makes them impossibly tender while keeping that satisfying chew you actually want in a flatbread.
  • One batch feeds everyone, and they're just as happy wrapped around leftovers or dunked into soup.
02 -
  • Cottage cheese texture matters—if you use large-curd, the flatbreads can turn grainy, so fine or small-curd is the move.
  • Kneading for exactly two to three minutes is the sweet spot; overdoing it makes them tough, underdoing it leaves them crumbly.
  • These flatbreads are best served within an hour while they still have that fresh warmth, but they'll soften beautifully when you reheat them in a dry skillet later.
03 -
  • If your dough is slightly sticky, resist the urge to add lots of flour—a little extra just on your hands and work surface is all you need, since too much flour makes the flatbreads tough and dry.
  • Cook these two at a time in a large pan so they get direct heat and develop those beautiful golden spots without steaming each other.
  • Leftover flatbreads transform beautifully into wraps for roasted vegetables, cold cuts, or creamy spreads, making them an invisible lunch hero.
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