If you’ve got cottage cheese in the fridge and a few pantry basics, you’re about 20 minutes away from soft, warm flatbread that tastes way fancier than it is. It’s chewy, pillowy, and packed with protein. Perfect for dipping, folding, topping—whatever you’re feeling.
This recipe is made in just one bowl, one pan, and takes no yeast and no rising time. You just mix, cook, and eat
Why I Love This Recipe
Cottage cheese wasn’t always my go-to, but once I tried blending it into dough—game-changer. I was shocked at how soft and flavorful the bread came out, and now I make this almost weekly. No rise time, no yeast, no drama. Just real good bread.
- High-protein and filling
- No kneading, no yeast, no rising
- Ready in about 20 minutes
- Perfect for wraps, dips, or as a side
- Super customizable
Makes: 4 flatbreads
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
What You’ll Need
- 1 cup cottage cheese (full-fat, small curd)
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp olive oil (for cooking)
- Optional toppings: parsley, flaky salt
Pro Tips
- Blend your cottage cheese for a smoother dough, or leave it chunky for more texture
- If the dough feels sticky, dust your hands with flour
- Don’t overcook—aim for golden spots, not a crisp crust
- Great as a base for pizzas or wraps
- Use a nonstick or cast iron pan for best browning
Tools Required
- Mixing bowl
- Silicone spatula or spoon
- Measuring cups & spoons
- Cast iron or nonstick skillet
- Spatula (for flipping)
- Plate or serving board
Substitutions and Variations
- Use whole wheat flour for extra fiber (may need more liquid)
- Try Greek yogurt instead of cottage cheese (same amount)
- Add garlic powder or Italian herbs to the dough
- Mix in shredded cheese or finely chopped spinach
- Top with za’atar or sesame seeds before cooking
Make Ahead Tips
- You can mix the dough and store it in the fridge for up to 24 hours
- Cooked flatbreads reheat well in a dry skillet or toaster oven
Recipe + Instructions
Step 1: Mix the dough
Add 1 cup cottage cheese, 1 cup all-purpose flour, 1 tsp baking powder, and ¼ tsp salt to a mixing bowl. Stir everything together with a silicone spatula until it forms a soft, slightly sticky dough.
Step 2: Divide and shape
Dust a bit of flour on your hands and divide the dough into 4 equal pieces. Gently flatten each one into a small round about ¼ inch thick.
Step 3: Cook the flatbread
Heat 1 tsp olive oil in a skillet over medium heat. Place one dough round in the pan and cook for about 2–3 minutes per side, until golden brown with small dark spots. Repeat with the rest.
Step 4: Flip and finish
Flip the flatbread using a spatula. Cook the other side until golden, about 2 more minutes. Transfer to a plate. Repeat with remaining dough rounds.
Step 5: Serve
Sprinkle with flaky salt or chopped parsley. Serve warm as-is or with dips.
Macros (per flatbread, approx.)
- Calories: 150
- Protein: 9g
- Fat: 5g
- Carbs: 15g
- Fiber: 1g
- Sugar: 1g
Why This Recipe Works (Quick Science)
- Cottage cheese = protein + moisture: It adds richness and a creamy texture.
- Baking powder = rise: No yeast needed, just chemical leavening for a fluffy bite.
- Pan-cooking = fast: You get golden spots and puff without an oven.
Common Mistakes
- Too much flour: Makes the dough dry. Stick with 1 cup, then dust hands only if needed.
- Overcooking: Flatbread should stay soft with brown spots—not crunchy.
- Not dividing dough evenly: Uneven thickness means uneven cooking.
What to Serve With
- Hummus or tzatziki
- Fried eggs or scrambled tofu
- Soup or salad
- Grilled chicken or roasted veggies
- As a wrap with fillings
FAQ
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend, but the texture may be a little different.
Can I freeze it?
Yes. Cook, cool, and freeze between layers of parchment. Reheat in a dry skillet.
Is the dough supposed to be sticky?
Yes, slightly. Dust your hands to shape it, but don’t add too much extra flour.
Can I use low-fat cottage cheese?
Yes, but full-fat gives a better flavor and texture.
Leftovers & Storage
- Store cooked flatbreads in an airtight container at room temp for 1 day or in the fridge for 3 days
- Reheat in a dry pan or toaster oven until warm
- Avoid microwaving—it makes them chewy
Final Thoughts
Once you make this cottage cheese flatbread, it’ll be one of those “why didn’t I try this sooner?” recipes. It’s quick, tasty, and way more impressive than it has any right to be. Try it out, make it your own, and don’t forget to drop a comment with how it turned out or any questions you’ve got!