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!
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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!
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.
