Cottage Cheese Flatbread (Print Version)

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

# What You'll Need:

→ 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 for pan-frying

# How to Make It:

01 - In a large bowl, mix flour, baking powder, and salt until evenly distributed.
02 - Add Greek yogurt and cottage cheese to the dry mixture and stir with a spoon or hands until a rough dough forms.
03 - On a lightly floured surface, knead the dough gently for 2 to 3 minutes until smooth, adding more flour if sticky.
04 - Cut the dough into 6 equal portions and shape each piece into a ball.
05 - Using a rolling pin, flatten each dough ball into a round about 1/4 inch thick, dusting with flour as needed.
06 - Preheat a nonstick skillet or cast iron pan over medium heat.
07 - Lightly brush the pan with olive oil or melted butter to prevent sticking.
08 - Cook one or two flatbreads at a time for 2 to 3 minutes on each side until golden spots develop and the interior is fully cooked.
09 - Place cooked flatbreads on a plate, cover with a clean towel to retain warmth, and repeat with remaining dough.

# Additional Tips::

01 -
  • They come together in under 30 minutes with ingredients most kitchens already have on hand.
  • The cottage cheese adds a subtle tang and incredible softness that regular flatbreads can't match.
  • One batch makes enough for wraps, dips, or just tearing into warm with butter at the table.
02 -
  • Don't skip the gentle kneading step—it develops just enough gluten to give the flatbreads structure without making them tough or dense.
  • If your dough feels sticky even after kneading, resist the urge to add flour aggressively; a slightly tacky dough bakes more tender than a dry one.
03 -
  • Make the dough ahead and refrigerate it overnight—it actually improves as the flavors develop, and you can roll and cook flatbreads as needed the next day.
  • If you love a crispy crust, use a cast iron skillet instead of nonstick; it holds heat more evenly and gives you deeper golden spots without any fuss.
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