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