Cottage Cheese Flatbreads
Quick and protein-rich flatbreads made with cottage cheese, perfect for wraps or mini-pizzas.
Ingredients
Main Ingredients
- 1 cup cottage cheese (full-fat or low-fat) Drain briefly if very watery
- 1 cup all-purpose flour (or whole wheat) For nuttier flavor
- 1 large egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil Plus extra for the pan
- 1 tablespoon water As needed to adjust texture
Instructions
Combine Ingredients
- In a large mixing bowl, add cottage cheese, flour, egg, baking powder, salt, and olive oil. Mix with a spoon or spatula until a rough dough forms. If the mixture is dry and crumbly, add water 1 teaspoon at a time until it comes together.
Knead Briefly
- Turn the dough onto a lightly floured surface. Knead gently for about 1–2 minutes until smooth and slightly elastic. Avoid over-kneading — you want structure but not toughness.
Portion and Roll
- Divide the dough into 6–8 equal pieces. Flatten each portion and roll into thin rounds with a rolling pin, dusting with flour if the dough sticks.
Cook the Flatbreads
- Warm a heavy skillet over medium heat and brush with olive oil. Cook one flatbread for 2–3 minutes until bubbles appear and the underside is golden. Flip and cook another 2–3 minutes until both sides have golden spots.
Serve
- Stack cooked flatbreads on a plate and cover with a towel to stay soft. Serve warm.
Notes
These flatbreads hold up well to hearty fillings and can be used as wraps, mini pizza bases, or breakfast foldovers. Refrigerate leftovers promptly.