Cottage Cheese Flatbread (Print)

Golden flatbreads made with yogurt and cottage cheese, tender with subtle tang, ideal for dips or wraps.

# What you'll need:

→ Dough

01 - 200 g (1 2/3 cups) plain flour, plus extra for dusting
02 - 120 g (1/2 cup) Greek yogurt
03 - 100 g (1/2 cup) cottage cheese
04 - 1/2 tsp baking powder
05 - 1/2 tsp fine sea salt

→ Cooking

06 - 2 tbsp olive oil or melted butter for pan-frying

# How To Make It:

01 - In a large bowl, mix flour, baking powder, and salt until evenly distributed.
02 - Incorporate Greek yogurt and cottage cheese, mixing with a spoon or hands until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead gently for 2 to 3 minutes until smooth; add flour if sticky.
04 - Divide dough into six equal pieces, shaping each into a ball.
05 - Roll each ball into a flat round approximately 5–6 mm (1/4 inch) thick, dusting with flour as needed.
06 - Heat a nonstick skillet or cast iron pan over medium heat and brush lightly with olive oil or melted butter.
07 - Fry the flatbreads one or two at a time for 2 to 3 minutes per side, until golden spots develop and they are cooked through.
08 - 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 under 30 minutes from start to finish, no rising time needed.
  • The cottage cheese creates an incredibly tender crumb that stays soft even when cooled.
  • They're versatile enough for breakfast wraps, soup dipping, or midnight snacks with cheese and jam.
02 -
  • Don't overwork the dough in the kneading stage—2–3 minutes is truly enough; too much kneading develops gluten and makes them tough instead of tender.
  • The pan temperature is everything; medium heat is your sweet spot because it gives you time for the interior to cook while the exterior turns golden.
03 -
  • Use cold Greek yogurt and cottage cheese straight from the fridge; they keep the dough cooler and easier to handle.
  • If your pan is smoking, you've gone too hot—turn it down and let it cool for 30 seconds before starting again, because burnt bottoms aren't the goal here.
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