Description
This Cottage Cheese Flatbread Recipe offers a quick and easy way to make soft, warm flatbreads that are perfect to serve alongside curries, soups, or as a snack with your favorite dips. Made with simple ingredients like cottage cheese, all-purpose flour, baking powder, and olive oil, these flatbreads cook quickly on the stovetop to a toasty, pillowy finish.
Ingredients
Scale
Flatbread Dough
- 1 Cup Cottage cheese
- 1 Cup All-purpose flour
- 1 Tsp Baking powder
- 1/2 Tsp Salt
- 2 Tbsps Olive oil
- 1 Egg
Instructions
- Start the Dough: Add cottage cheese, flour, egg, baking powder, and salt to a mixing bowl.
- Bring It Together Gently: Mix everything until it forms a soft, slightly sticky dough that is workable but not perfect.
- Let the Dough Relax: Cover the bowl and allow the dough to rest for 5 to 10 minutes, softening it and making it easier to handle.
- Divide Into Portions: Cut the dough into small, palm-sized pieces to ensure they cook evenly.
- Shape Each Piece: Flatten each dough portion into a rough circle shape; perfection is not necessary.
- Heat the Skillet: Warm a skillet over medium heat and brush or drizzle a little olive oil to prepare for cooking.
- Cook Each Flatbread: Place one piece onto the skillet and cook for 2 to 3 minutes per side until browned, slightly puffed, and smelling toasty.
- Stack and Soften: Stack cooked flatbreads under a towel to keep them warm and soft from steam.
- Ready to Serve: Serve warm with curries, soups, cheese, hummus, or enjoy as a quick satisfying snack.
Notes
- For extra flavor, brush the flatbreads with olive oil and sprinkle with sea salt or za’atar immediately after cooking.
- These flatbreads cook quickly, so keep an eye to avoid burning.
- Resting the dough improves texture and ease of shaping.
Nutrition
- Serving Size: 1 flatbread (approx. 1/4 of recipe)
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg
