Cottage Cheese Flatbread

Cottage Cheese Flatbread

Blended cottage cheese and flour bake into a soft, protein-rich flatbread with a golden crust.

Total 25 min Makes 6 flatbreads Calories 210/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This flatbread swaps traditional yeast dough for a simple blend of cottage cheese, flour, and eggs, baked until golden and pliable. It has a subtly tangy flavor and a soft, chewy texture that works well for wraps, dipping, or serving alongside soups and salads. The batter comes together in minutes with no rising time required.

Ingredients

  • 2 cups cottage cheese
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons melted butter, for brushing

Method

  1. In a blender or food processor, combine the cottage cheese and eggs and blend until smooth and creamy.

  2. In a large bowl, whisk together the flour, baking powder, and salt.

  3. Pour the cottage cheese mixture into the dry ingredients along with the olive oil, garlic, and chives. Stir until a soft, sticky dough forms.

  4. Turn the dough onto a lightly floured surface and divide into 6 equal portions. Shape each into a ball.

  5. Roll each ball into a thin round or oval about 1/4 inch thick, flouring the surface as needed to prevent sticking.

  6. Heat a 9-inch skillet over medium-high heat. Cook each flatbread for 2 to 3 minutes per side, until puffed and golden brown with light char spots.

  7. Transfer cooked flatbreads to a plate and brush lightly with melted butter while warm.

  8. Serve warm, or stack and wrap in a towel to keep soft until ready to serve.

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    Cottage Cheese Flatbread

    This flatbread swaps traditional yeast dough for a simple blend of cottage cheese, flour, and eggs, baked until golden and pliable. It has a subtly tangy flavor and a soft, chewy texture that works well for wraps, dipping, or serving alongside soups and salads. The batter comes together in minutes with no rising time required.

    25 min 6 flatbreads 210 cal

    Ingredients

    • 2 cups cottage cheese
    • 2 eggs
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh chives
    • 2 tablespoons melted butter, for brushing

    Method

    1. 1

      In a blender or food processor, combine the cottage cheese and eggs and blend until smooth and creamy.

    2. 2

      In a large bowl, whisk together the flour, baking powder, and salt.

    3. 3

      Pour the cottage cheese mixture into the dry ingredients along with the olive oil, garlic, and chives. Stir until a soft, sticky dough forms.

    4. 4

      Turn the dough onto a lightly floured surface and divide into 6 equal portions. Shape each into a ball.

    5. 5

      Roll each ball into a thin round or oval about 1/4 inch thick, flouring the surface as needed to prevent sticking.

    6. 6

      Heat a 9-inch skillet over medium-high heat. Cook each flatbread for 2 to 3 minutes per side, until puffed and golden brown with light char spots.

    7. 7

      Transfer cooked flatbreads to a plate and brush lightly with melted butter while warm.

    8. 8

      Serve warm, or stack and wrap in a towel to keep soft until ready to serve.