Cottage Cheese Flatbread
High-protein cottage cheese flatbread recipe made with 3 ingredients including flour. Make a batch in 15 minutes flat!
Servings: 4 servings
Calories: 164kcal
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: 164kcal | Carbohydrates: 24g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 9mg | Sodium: 457mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 74IU | Calcium: 48mg | Iron: 0.3mg
