These Cottage Cheese Flatbreads are made with just two ingredients: cottage cheese and all-purpose flour (not self-rising). Use them as wraps, enjoy them with dips or eat them warm straight from the pan. No eggs, no yeast.

Any cottage cheese works

I tested this recipe separately with full-fat, low-fat and fat-free cottage cheese. All three worked well, so use whichever one you have or prefer.

Mash the cottage cheese with a fork to break down the larger curds. It doesn’t need to be completely smooth, just soft enough to mix easily into the flour.
If the cottage cheese is very watery, with curds floating in liquid or liquid dripping from the spoon, pour off 1–2 teaspoons before mashing.
Don’t substitute cream cheese; it is too thick and dry for this dough

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 mashed cottage cheese, flour and salt, if using, to a large bowl. Stir until a shaggy dough forms. It may look dry at first; this is normal.
Knead the dough in the bowl for 3–4 minutes. Don’t worry if it looks dry and the flour doesn’t mix in immediately. Keep gathering and pressing the mixture together; the cottage cheese will gradually work into the flour and form a soft, smooth dough.

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 12 equal pieces, about 40 g each, and shape each piece into a ball.
Flatten each dough ball, then roll it into a 7–8 inch (18–20 cm) circle, about ⅛ inch (2–3 mm) thick. Lightly flour the work surface as needed to prevent 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 one rolled flatbread in the hot pan and cook until bubbles form and light brown spots appear underneath, about 15–20 seconds.
Flip and cook for another 15–20 seconds, until cooked through. Transfer to a plate and cover with a double layer of paper towels or a clean kitchen towel. Continue cooking and stacking the remaining flatbreads, keeping them covered so they stay soft.

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

The dough may look dry and feel stiff at first—this is normal. Keep gathering, pressing and kneading it. The cottage cheese will gradually blend into the flour, and the dough will become soft and smooth.
Roll them thin, but not paper-thin. Aim for about ⅛ inch (2–3 mm) thick. If they’re rolled too thin, they can become crisp instead of staying soft.
Watch them while they cook. The 15–20 seconds per side is a guide because pans and stovetops vary. When bubbles form and light brown spots appear underneath, flip the flatbread. Cooking them for too long can make them dry and stiff.
Keep them covered as you cook. Stack each cooked flatbread on a plate and cover with a clean kitchen towel or a double layer of paper towels to keep them soft.
Add extra flavour. Mix a pinch of garlic powder, dried herbs or black pepper into the flour.

Recipe

2 Ingredient Cottage Cheese Flatbreads

PREP TIME 20

COOK TIME 10

TOTAL TIME 30

12 flatbreads

Soft cottage cheese flatbreads made with just two ingredients. Enjoy them warm with dips, or use them for wraps and quick meals.

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

Watch how to make the recipe

Ingredients

1 cup + 1 tablespoon cottage cheese (250 g)
1¾ cups all-purpose flour or plain flour (220 g)
¼ teaspoon salt (optional)

Instructions

Mash the cottage cheese

Mash the cottage cheese with a fork to break up the larger curds. If it is very watery, pour off 1–2 teaspoons of liquid first.

Make the dough

Add the cottage cheese, flour and salt, if using, to a large bowl. Mix until a shaggy dough forms.
Knead the dough in the bowl for 3–4 minutes. It may seem dry at first, but keep gathering and pressing it together until the flour is fully incorporated and the dough feels soft and smooth.

Divide, roll and cook

Divide the dough into 12 equal pieces and shape each piece into a ball.
Roll each ball into a 7–8 inch (18–20 cm) circle, about ⅛ inch (2–3 mm) thick. Lightly flour the work surface as needed to prevent sticking.
Heat a dry frying pan or skillet over medium heat. Place one flatbread in the hot pan and cook until bubbles form and light brown spots appear underneath, about 15–20 seconds. Flip and cook for another 15–20 seconds, until cooked through.
Stack the cooked flatbreads on a plate and cover them as you cook to keep them soft.

Recipe Notes

Cottage cheese: Full-fat, low-fat and fat-free cottage cheese all work. Mash large curds with a fork before mixing. If the cottage cheese contains a lot of liquid, pour off 1–2 teaspoons before measuring. Don’t substitute cream cheese; it is too thick and dry for this dough.

Rolling the flatbreads: This dough doesn’t usually need to rest; knead it, divide it and roll it straight away. If the dough springs back or is difficult to roll, cover it and let it rest for 5–10 minutes. This allows the gluten to relax, making the dough easier to roll.

Storage: Allow the flatbreads to cool completely, then store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. To freeze, stack the flatbreads with parchment paper between each one. Reheat refrigerated or frozen flatbreads in a dry skillet or toaster oven. Frozen flatbreads do not need to be thawed first.

Nutrition note: The values below were calculated using full-fat cottage cheese.
If you use low-fat or fat-free, the values will vary slightly.

Nutrition

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Want to try more easy flatbreads?

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

Easy Homemade Flour Tortilla Recipe

Name: 2 Ingredient Cottage Cheese Flatbreads
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup + 1 tablespoon cottage cheese (250 g); 1¾ cups all-purpose flour or plain flour (220 g); ¼ teaspoon salt ((optional))

Easy homemade flour tortillas made with just five ingredients and ready in about 30 minutes. Make them with or without baking powder.

Crispy baked Italian Flatbread

Crispy Baked Italian Flatbread (No Yeast) is an easy and quick recipe that skips the waiting time for yeast to rise. With its light, crispy texture and simple ingredients, it’s perfect for snacking, dipping, or serving as a side dish to any meal.

VIEW THE RECIPE

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2 ingredient cottage cheese flatbread

Any cottage cheese works

Visual instructions

Storing your cooked flatbreads

Recipe tips

Recipe