Cottage Cheese Flatbread (Print View)

Golden, tender flatbreads made with yogurt and cottage cheese, ideal for dipping or wraps.

# Components:

→ Dough

01 - 1 2/3 cups plain flour (plus extra for dusting)
02 - 1/2 cup Greek yogurt
03 - 1/2 cup cottage cheese
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt

→ For Cooking

06 - 2 tablespoons olive oil or melted butter

# Directions:

01 - In a large bowl, mix the flour, baking powder, and sea salt until evenly distributed.
02 - Add the Greek yogurt and cottage cheese to the dry mixture and blend using a spoon or hands until a rough dough forms.
03 - Transfer the dough onto a lightly floured surface and knead gently for 2 to 3 minutes until smooth, adding extra flour if the dough is sticky.
04 - Portion the dough into six equal pieces and shape each into a ball.
05 - Using a rolling pin, flatten each ball into a round about 1/4 inch thick, dusting with flour as needed to prevent sticking.
06 - Preheat a nonstick skillet or cast iron pan over medium heat.
07 - Brush the pan lightly with olive oil or melted butter to prevent sticking and enhance browning.
08 - Cook one or two flatbreads at a time for 2 to 3 minutes per side until golden brown spots appear and the bread is fully cooked.
09 - Transfer cooked flatbreads to a plate and cover with a clean towel to retain warmth while cooking the remaining portions.

# Expert Advice:

01 -
  • They come together in about 30 minutes from start to warm plate—no waiting around for rise time.
  • The cottage cheese gives you a tender crumb that's impossible to mess up, even on your first try.
  • They're endlessly flexible: eat them plain, stuff them, dip them, or top them however you want.
02 -
  • Don't skip the towel step—it sounds small, but covering warm flatbreads traps just enough steam to keep them chewy instead of letting them dry out.
  • If your dough feels sticky, resist adding too much flour; a slightly tacky dough makes for a more tender flatbread than one that's been over-floured.
03 -
  • Use a cast iron pan if you have one—it holds heat more evenly and gives you those beautiful golden spots with less babysitting.
  • Cottage cheese with a little liquid in it works better than the super-dry kind; the moisture helps the dough stay tender and cooperative.
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