Mash out chunks in your cottage cheese with a fork first
It doesn’t have 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), pour off a teaspoon or two of liquid before mashing.
Combine flour and mashed cottage cheese
Add the mashed cottage cheese, flour, and salt (if using) to a large bowl. Stir until the mixture starts to come together. The dough may look dry or shaggy at first, this is normal.
Knead the dough in the bowl for 3 to 4 minutes, until soft and smooth.
At first, the flour might seem like it isn’t fully mixing in. Just keep gathering and pressing it together, the cottage cheese gradually absorbs the flour.
After a few minutes, you’ll have a soft, smooth dough that’s easy to handle and doesn’t stick to your hands.
Divide dough, roll and cook
Divide the dough into 10 to 12 equal pieces and roll each into a ball.
Roll each ball into a circle about 7 to 8 inches (18 to 20 cm) wide and 2 to 3 mm thick (about ⅛ inch). (see notes)
Lightly flour the surface if needed to prevent sticking.
Heat a dry nonstick or cast iron skillet over medium heat.
Cook each flatbread for 1 to 2 minutes per side, until golden spots appear and the flatbread is cooked through.
Stack the cooked flatbreads on a plate and cover with a kitchen towel or paper towels to keep them soft while you finish the batch.
Storage
Room temperature: Let cool completely. Store in an airtight container for up to 2 days.
Refrigerator: Store in the fridge for up to 3 days. Reheat in a dry skillet or toaster oven.
Freezer: Freeze cooked flatbreads in a stack with parchment between each. Reheat from frozen in a dry pan or oven, no need to thaw.
Video
Recipe Notes
Any kind of cottage cheese works: full-fat, low-fat, or fat-free.
If your cottage cheese is chunky, mash it with a fork before using.
If it’s very watery (curds floating in liquid or drippy), pour off a teaspoon or two before mixing.
Don’t use cream cheese, it’s too thick and dry for this dough.
Rolling the flatbreads: This dough doesn’t need to rest—just knead and roll. But if it feels a little springy or hard to roll out, you can let it rest for 5 to 10 minutes, covered. This gives the flour time to relax and makes rolling easier. Most of the time, it’s ready to roll right away.
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.