Cottage Cheese Flatbreads (Printable)

Golden, tender flatbreads with cottage cheese and yogurt, ideal for dipping or wraps.

# What You Need:

→ Dough

01 - 1 2/3 cups plain flour, plus extra for dusting
02 - 1/2 cup Greek yogurt
03 - 1/2 cup cottage cheese
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt

→ For Cooking

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

# How-To Steps:

01 - In a large bowl, mix the flour, baking powder, and sea salt until evenly distributed.
02 - Add Greek yogurt and cottage cheese to the dry mixture and stir with a spoon or your hands until a shaggy dough forms.
03 - On a lightly floured surface, knead the dough gently for 2 to 3 minutes until smooth; add extra flour sparingly if the dough is sticky.
04 - Divide the dough into six equal pieces and shape each piece into a ball.
05 - Roll each dough ball into a flat round approximately 1/4 inch thick, dusting with flour as necessary to prevent sticking.
06 - Preheat a nonstick skillet or cast iron pan over medium heat.
07 - Brush the pan lightly with olive oil or melted butter to prevent sticking.
08 - Cook one or two flatbreads at a time, frying each side for 2 to 3 minutes until golden spots form and the bread is cooked through.
09 - Transfer cooked flatbreads to a plate and cover with a clean towel to retain warmth; repeat with remaining dough.

# Expert Advice:

01 -
  • They come together in under 30 minutes from mixing bowl to warm plate, no yeast or rising time required.
  • The cottage cheese creates a tender crumb that actually stays soft even as it cools, unlike drier flatbreads.
  • One batch easily feeds a family, and they work equally well with soup, as wraps, or spread with something delicious.
02 -
  • Don't skip the gentle kneading step; it distributes the yogurt and cottage cheese evenly, which is what creates that tender texture instead of a dense crumb.
  • If your pan is too cool, the flatbreads will absorb oil instead of browning, so wait for the surface to be visibly hot before you start cooking.
  • The cottage cheese curds might be visible in the dough at first, but they break down as you knead and cook, so embrace the slightly lumpy dough.
03 -
  • Weigh your flour if you can; it eliminates the guesswork and makes every batch come out the same way.
  • Cast iron holds heat better than nonstick, so if you have it, use it—the flatbreads brown more evenly and you get prettier golden spots.
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