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Cottage Cheese Flatbread (3 Ingredients)

I know, I know – I’m late to the cottage cheese party but wait, this Cottage Cheese Flatbread is not your viral recipe mixing eggs and cottage cheese and calling it “bread”. This high-protein flatbread recipe even has some flour and a leavening agent, and still only requires 3 ingredients and 15 minutes to make a batch. Magic!

Flatbreads on a plate wrapped in a tea towel.

I was preparing Turkish eggs and I was going to make my Greek yogurt flatbread as a side but sadly someone pinched the last of my Instant Pot yogurt earlier on. But left was the not so popular cottage cheese and I thought I give it a whirl. And guess what? The flatbreads were fantastic. Fluffy, chewy and I might have even seen a tiny cheese pull! They better bring me some likes on social!

In the end, the cheesy flatbreads made a delicious addition to the Turkish eggs and mopped up the harissa yogurt sauce and egg yolks perfectly. Plus they added extra protein to an already high-protein dish. Even better!

Apart from eggs and sauces, I’m planning on making the cottage cheese flatbreads as a side for soups and stews and turning them into a wrapper for lamb kebabs and other grilled meat fillings. I might even try to fill them, so watch this space!

For more easy high-protein recipes, check out my cottage cheese bagels and blender cottage cheese Alfredo sauce as well.

If you loved this Cottage Cheese Flatbread Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

Flatbreads on a plate wrapped in a tea towel.

Cottage Cheese Flatbread

Caro Jensen
High-protein cottage cheese flatbread recipe made with 3 ingredients including flour. Make a batch in 15 minutes flat!
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Bread, Side Dish
Cuisine American
Servings 4 servings
Calories 164 kcal

Ingredients
 
 

  • 1 cup cottage cheese
  • 1 cup self-raising flour extra for shaping
  • 1/2 tsp salt

Instructions
 

  • In a medium-sized bowl, combine the cottage cheese, flour, and salt with a large spoon.
    1 cup cottage cheese, 1 cup self-raising flour, 1/2 tsp salt
  • Once you have a shaggy dough, use your hand to fully combine the ingredients. It will look very dry initially but don't panic. You can also use a stand mixer or electric mixer with a dough attachment to further combine the dough.
  • You'll end up with a rather sticky dough. Divide it into 4 portions and lightly dust the bench with some extra flour. Cover the dough in flour and press it down to flatten it out evenly by hand.
  • Place the dough into a pre-heated non-stick pan on medium to low heat. Cook for 2 minutes on each side.
  • Remove it from the pan and place it onto a plate covered with a tea towel to keep the flatbreads warm. Repeat with the other 3 portions of dough. Serve while warm!

Video

Notes

Adjust consistency: Depending on the consistency of the cottage cheese, the dough might be a little dry or wet. If it’s too dry, add 1 tbsp of milk at a time but knead it thoroughly in between. If it’s too wet, add 1 tbsp of flour at a time. Again, knead the dough thoroughly after each addition to ensure it doesn’t end up too dry and tough. The dough is certainly on a stickier and wet side.
Storage tips: The flatbreads can be stored up to 3 days in the refrigerator for in an airtight container. Simply reheat them in the microwave, toaster, or oven. I don’t recommend freezing.

Nutrition

Calories: 164kcalCarbohydrates: 24gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 9mgSodium: 457mgPotassium: 86mgFiber: 1gSugar: 2gVitamin A: 74IUCalcium: 48mgIron: 0.3mg
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Ingredients and substitutions

Ingredients laid out to make flatbreads.
  • Cottage cheese – I use full-fat cottage cheese. I assume it would work with a lighter version as well but I haven’t tried it yet.
  • Flour – Self-raising flour creates a nice fluffy texture. You can use all-purpose flour and add 2 tsp of baking powder instead.
  • Salt – I use pink salt but any sea salt or table salt will work well. Don’t skip it!

Step-by-step photos

Shaggy dough in a bowl.

Combine the ingredients to a shaggy dough.

Kneaded dough in a glass bowl.

Mix it further until you have a sticky dough ball.

Shaped flatbread on a floured bench.

Divide the dough into 4 portions and shape it into flatbreads using your hands and some extra flour.

Flatbread being baked in a pan.

Bake the flatbreads for 2 minutes on each side on low to medium heat in a pan.