Name: 2 Ingredient Cottage Cheese Flatbreads
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup + 1 Tablespoon cottage cheese ((250 g)); 1¾ cups all-purpose flour or plain flour ((220 g)); ¼ teaspoon salt ((optional))

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These cottage cheese flatbreads are as simple as it gets. Just 2 ingredients: cottage cheese and all-purpose flour (not self-rising) for deliciously tender flatbreads that are great for wraps, dips, or just warm off the pan. No eggs, no yeast.

Soft, golden brown cottage cheese flatbreads stacked on a wooden board, with one rolled and ready to serve.

Any cottage cheese works

I tested this recipe separately with full-fat, low-fat, and fat-free cottage cheese. Each one worked perfectly, so you can use whatever you have or prefer.

Just make sure to stir and mash it with a fork first to break down the curds, it doesn’t need to be completely smooth, just soft enough to mix easily into the flour.

If your cottage cheese is very watery (curds floating in liquid or drippy when scooped), pour off a teaspoon or two of the excess liquid before mashing.

Don’t use cream cheese, it’s too thick and dry for this dough.

Ingredient notes

Bowl of all-purpose flour and a container of smooth full-fat cottage cheese with text labels showing the two ingredients.

1 cup + 1 tablespoon cottage cheese (250 g)

If the cottage cheese it’s very watery, you can pour off a little liquid first.
Any kind works, full-fat, low-fat, or fat-free.
Mash out chunks with a fork before using.
It doesn’t have to be completely smooth, just soft enough to mix easily into the flour.

1¾ cups (220 g) all-purpose flour

All-purpose flour works best.
You can also use plain flour (if you're outside the US), but make sure it’s not self-rising.
If measuring by cups, spoon the flour into the measuring cup and level it off with a knife.

Visual instructions

These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.

Step 1 shows cottage cheese and flour being mixed in a bowl with a spatula. Step 2 shows a smooth ball of dough after kneading.

Add the cottage cheese and flour to a large bowl. Stir until the mixture starts to mix together. It may look dry or a bit shaggy at first, that’s completely normal.
Begin kneading the dough in the bowl.

At first, the flour might seem like it’s not fully mixing in.

Just keep gathering and pressing it together. The more you knead, the more the cottage cheese absorbs into the flour.

After about 3 to 4 minutes of kneading, the dough will combine into a soft, smooth texture that’s easy to handle and doesn’t stick to your hands.

Step 3 shows the dough divided into small balls in a bowl. Step 4 shows a flatbread rolled out into a thin circle on a lightly floured surface with a rolling pin.

Divide the dough into 10–12 equal pieces, (around 40–45 g) each if you want to be precise. Roll each one into a ball.
Flatten each dough ball, then roll it out into a circle about 7 to 8 inches (18 to 20 cm) wide and around 2 to 3 mm thick (roughly ⅛ inch, about as thin as a soft tortilla). Lightly flour the surface if needed to keep it from sticking.

And if your ‘circle’ ends up looking more like a wonky oval or a weird little cloud like mine 😂, don’t worry, they still cook up perfectly delicious.

Heat a dry nonstick or cast iron skillet over medium heat. Place a rolled-out flatbread in the hot pan and cook for about 1–2 minutes, until bubbles start to appear and the bottom gets light golden spots.
Flip the flatbread and cook for another 1–2 minutes until both sides are golden and cooked through. As each one finishes, stack them on a plate and cover with a a double layer of paper towels or a kitchen towel to keep them soft while you cook the rest.

cooke cottage cheese flatbreads on a white marble board

Storing your cooked flatbreads

Once they’ve cooled completely, here’s how to keep them soft and ready for snacking later

Room temperature: Stack and store in an airtight container for up to 2 days. Great if you’re planning to use them soon.
Refrigerator: Keep them in the fridge for up to 3 days. To reheat, pop one onto a dry skillet or toaster oven, this brings back the softness without drying them out.
Freezer: Freeze cooked flatbreads in a stack with parchment between each one. Easy to seperate once frozen. Reheat straight from frozen in a dry pan or oven (no need to thaw first).

Recipe tips

Don’t panic if the dough feels stiff at first. As you knead, the cottage cheese blends into the flour and softens everything up.

Roll thin, but not paper thin. Around ⅛ inch (2 to 3 mm) is perfect. Think soft tortilla, not tissue paper thin

Don’t overcook. You want golden spots, not crunchy flatbreads. If they start to go stiff, the pan's probably too hot.

Keep them covered as you cook. Stack and cover each cooked flatbread with a clean kitchen towel or paper towel to keep them soft and pliable.

Add flavor if you like. A pinch of garlic powder, herbs, or black pepper stirred into the flour makes these super versatile and easy to switch up every time you make them.

Want to try more easy flatbreads?

Here are a few that are just as simple and quick to make

3-ingredient yogurt flatbread,

2-ingredient potato flatbread, or

homemade corn tortillas.

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