Description
A quick and tender flatbread made with cottage cheese, delivering creaminess and extra protein without fuss. Perfect for busy weeknights or as a rustic side.
Ingredients
- 1 cup (about 225 g) cottage cheese
- 2 cups (about 250 g) all-purpose or whole wheat flour
- 2 teaspoons baking powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon dried herbs (rosemary or thyme), optional
Instructions
- Combine dry ingredients: In a large bowl whisk the flour, baking powder, and salt until evenly mixed. If using dried herbs, add them now.
- Add wet ingredients: Stir in the cottage cheese and olive oil. Use a fork or spatula to start combining—some lumps from the cottage cheese are fine.
- Form the dough: Turn the mixture onto a lightly floured surface and gently knead 6–8 times until it holds together. If the dough feels too sticky, add a tablespoon of flour at a time. If too dry, wet your hands and press to help it come together.
- Divide and shape: Divide into 6–8 equal pieces. Flatten each into a 1/4–1/2-inch thick round with your hands or a rolling pin.
- Cook on the stovetop: Heat a nonstick or cast-iron skillet over medium heat with a light brush of oil. Cook each flatbread 2–3 minutes per side until puffed and golden brown spots appear. Alternatively, bake at 425°F (220°C) for 10–12 minutes.
- Rest briefly: Stack cooked flatbreads and cover with a clean towel for a minute to keep them pliable before serving.
Notes
Best enjoyed warm with toppings such as grilled vegetables, garlic, or sweet spreads. Can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking or Pan-frying
- Cuisine: Mediterranean