Pin it The first batch came out of the skillet on a Tuesday afternoon when I had run out of tortillas and couldn't face another trip to the store. I grabbed the cottage cheese sitting in the fridge, mixed it with flour and an egg, and hoped for the best. What emerged was softer and fluffier than I expected, with little golden bubbles forming across the surface like tiny craters. I ate one standing at the counter, still warm, slathered with butter and salt.
I made a double batch the following weekend when friends came over unexpectedly. We tore them into pieces and used them to scoop up hummus, tzatziki, and leftover roasted vegetables. Someone asked if I had ordered them from a restaurant. I just smiled and said they took twenty minutes, which earned me more surprised looks than the flatbreads themselves.
Ingredients
- All-purpose flour: The backbone of the dough, giving structure without heaviness, and a little extra on hand for dusting keeps everything from sticking.
- Baking powder: This is what creates those airy bubbles and lift, making the flatbreads soft instead of dense.
- Fine salt: Balances the tang from the cheese and brings out the flavor in every bite.
- Garlic powder: Optional but worth it for a subtle savory note that plays well with any topping or dip.
- Full-fat cottage cheese: The secret ingredient that adds moisture, protein, and a gentle tang, be sure to drain it well or the dough will be too wet.
- Large egg: Binds everything together and adds richness, helping the dough hold its shape on the skillet.
- Olive oil: A tablespoon in the dough keeps it tender, and a little more in the pan gives each flatbread a golden, slightly crisp exterior.
- Fresh chopped herbs: Parsley or chives add brightness and color, though you can skip them if your herb drawer is empty.
- Water: Just a splash if needed to bring the dough together, added slowly so you don't overshoot.
Instructions
- Whisk the dry ingredients:
- Combine flour, baking powder, salt, and garlic powder in a medium bowl until evenly mixed. This ensures every piece of dough gets a little lift and seasoning.
- Mix the wet ingredients:
- In another bowl, mash the drained cottage cheese with egg, olive oil, and herbs using a fork until mostly smooth. A few small curds are fine and even add texture.
- Combine wet and dry:
- Pour the cottage cheese mixture into the flour and stir gently with a spatula until a shaggy dough forms. If it feels dry or won't come together, add water one teaspoon at a time.
- Knead lightly:
- Turn the dough onto a floured surface and fold it over itself six to eight times, just enough to make it cohesive. Over-kneading will make the flatbreads tough.
- Rest the dough:
- Cover with a towel or plastic wrap and let it sit for ten minutes. This short rest relaxes the gluten and makes rolling easier.
- Divide and roll:
- Cut the dough into four equal pieces and roll each into a ball. Flatten each ball into a round about a quarter inch thick, dusting with flour as needed.
- Heat the skillet:
- Warm a nonstick or cast-iron skillet over medium heat and brush lightly with olive oil. The pan should be hot but not smoking.
- Cook the first side:
- Place one flatbread in the skillet and cook for two to three minutes until bubbles form and the bottom is golden. The bubbles are your signal to flip.
- Flip and finish:
- Cook the second side for one to two minutes until golden and cooked through. Adjust the heat if they brown too fast or cook too slowly.
- Keep warm and repeat:
- Transfer to a plate and cover with a clean towel to keep soft. Repeat with the remaining dough, adding more oil to the pan as needed.
Pin it One evening I used these as a base for quick personal pizzas, spreading on marinara and sprinkling cheese before sliding them into a hot oven. My kids topped theirs with pepperoni and olives, and we ate dinner on the couch watching a movie. It felt easy and special at the same time, the kind of meal that doesn't need a occasion but creates one anyway.
Storage and Reheating
I stack cooled flatbreads with parchment paper between each one and slide them into a zip-top bag. They keep in the fridge for up to three days and in the freezer for a month. To reheat, I warm them in a dry skillet for thirty seconds per side or wrap in a damp paper towel and microwave for fifteen seconds. Either way, they soften right back up and taste nearly as good as fresh.
Flavor Variations
Sometimes I knead in a handful of finely chopped spinach or diced sun-dried tomatoes for color and a little extra flavor. A pinch of red pepper flakes or smoked paprika mixed into the dry ingredients adds warmth without much effort. If you want them sweeter, swap the garlic powder for cinnamon and brush with melted butter and honey after cooking.
Serving Suggestions
These flatbreads work as wraps for grilled chicken, falafel, or scrambled eggs. They're sturdy enough to hold fillings but soft enough to fold without cracking. I also tear them into wedges and serve alongside soups, curries, or grain bowls.
- Use them as a pizza base and bake at 425°F for eight to ten minutes.
- Brush with garlic butter and sprinkle with parmesan for garlic bread.
- Serve warm with labneh, olive oil, and za'atar for dipping.
Pin it This recipe has become one of those quiet staples I turn to when I want something homemade without the fuss. It's forgiving, fast, and always makes the kitchen smell better than it did ten minutes earlier.
Recipe FAQ
- → Can I use low-fat cottage cheese instead of full-fat?
While full-fat cottage cheese creates the softest, most tender texture, low-fat versions can work. You may need to add slightly more water to achieve the right dough consistency, and the flatbreads might be slightly less rich.
- → Do I have to let the dough rest?
Yes, the 10-minute rest period is crucial. It allows the flour to hydrate fully and the gluten to relax, making the dough much easier to roll out and preventing the flatbreads from shrinking back during cooking.
- → Can I bake these instead of cooking in a skillet?
Skillet cooking creates the best texture with bubbles and golden spots. However, you can bake at 425°F for 6–8 minutes per side. They won't develop the same signature bubble pattern but will still be delicious.
- → How do I store and reheat leftovers?
Store cooled flatbreads in an airtight container for up to 3 days, or freeze for up to 1 month with parchment between layers. Reheat in a warm skillet for 30 seconds per side, or microwave with a damp paper towel for 15–20 seconds.
- → What can I use these flatbreads for?
These are incredibly versatile! Use them as wraps for sandwiches, serve alongside hummus or tzatziki, top with sauce and cheese for quick personal pizzas, or simply enjoy warm brushed with butter and sprinkled with sea salt.
- → Why is my dough too sticky or too dry?
Dough consistency varies based on humidity and cottage cheese moisture. If too sticky, add flour 1 tablespoon at a time. If too dry and crumbly, add water 1 teaspoon at a time until it forms a soft, slightly sticky ball that holds together.