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!

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!
Cottage Cheese Flatbread
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
Nutrition
Ingredients and substitutions

- 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

Combine the ingredients to a shaggy dough.

Mix it further until you have a sticky dough ball.

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

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