I learned this cottage cheese flatbread on a busy weeknight when I wanted something fast, filling, and not full of processed ingredients. It’s a soft, slightly tangy flatbread made with cottage cheese, flour, and just a bit of oil — no yeast, no long rising, and great straight from the skillet. People make it when they want quick homemade bread for dips, sandwiches, or a lazy brunch. If you like simple, protein-forward bakes, this is for you — and you can find another similar formula in this cottage cheese flatbread recipe for comparison.
Why you’ll love this dish
This flatbread checks a lot of boxes: it’s fast (no yeast), budget-friendly, and higher in protein thanks to the cottage cheese. The texture lands between a soft tortilla and a rustic flatbread — pliable enough for wraps but sturdy enough for toppings. It’s also very forgiving: a little extra water or flour is easy to correct. Make it for weeknight dinners, picnic sandwiches, or a cozy breakfast stack.
“Surprisingly simple and better than store-bought — perfect for dunking into soups.” — one tester
The cooking process explained
Before you dig into the ingredients, here’s the straightforward flow: combine the cottage cheese with the dry ingredients, add oil and a splash of water to bring the dough together, knead briefly, divide and rest, then roll thin and pan-fry until golden. Total hands-on time is about 20–25 minutes. If you want a breakfast-ready twist using cottage cheese, check this 5-minute cottage cheese breakfast for inspiration.
What you’ll need
- 1 cup cottage cheese
- 2 cups all-purpose flour (or half whole wheat)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup olive oil (plus more for cooking)
- 1/4 cup water (add more if needed)
- Optional: chopped herbs (parsley, dill), garlic powder, or za’atar
Notes: Use full-fat cottage cheese for a richer crumb. If you prefer, substitute up to half the all-purpose flour with whole wheat for nuttiness. If the dough seems dry, add teaspoonfuls of water; if too sticky, dust with a little flour.
Step-by-step instructions
- Add the cottage cheese, flour, baking powder, and salt to a mixing bowl. Stir until the dry ingredients start to hold together.
- Pour in the olive oil and the 1/4 cup water. Mix with a spoon until a shaggy dough forms. Add more water a teaspoon at a time if it looks too dry.
- Turn the dough onto a lightly floured surface. Knead gently for 2–3 minutes until the dough is smooth and slightly elastic. Avoid overworking it.
- Divide the dough into 6–8 equal pieces. Shape each piece into a ball. Cover them with a towel and let rest for 5 minutes to relax the gluten.
- Working with one ball at a time, roll it into a thin round about 1/8 to 1/4 inch thick. Use a little flour to prevent sticking.
- Heat a skillet over medium. Add a teaspoon of olive oil or leave it dry for a crisper bottom. Cook each flatbread 2–3 minutes per side, watching for golden brown spots. Transfer to a plate and serve warm.
Best ways to enjoy it
Serve warm with labneh, hummus, or a drizzle of olive oil and za’atar. Use as a wrap for grilled vegetables and chicken, or stack with eggs and avocado for brunch. For a quick pizza, spread tomato paste, sprinkle cheese and herbs, then finish under a broiler for a minute. Left warm, it’s excellent for tearing and dipping into soups and stews.
Storage and reheating tips
Cool completely before storing. In the fridge: keep in an airtight container or zipped bag for up to 4 days. To reheat, warm on a skillet for 30–60 seconds per side or microwave wrapped in a damp paper towel for 20–30 seconds to restore pliability. To freeze: layer flatbreads between parchment, place in a freezer bag, and freeze up to 2 months. Thaw in the fridge or at room temperature, then reheat as above. Always reheat to at least steaming hot and consume within 24 hours after thawing.
Helpful cooking tips
- Measure cottage cheese by loosely packing the cup; if it’s very wet, drain briefly to avoid overly sticky dough.
- Roll thinner for crispier flatbreads, thicker for a pillowy bite.
- Medium heat is key — too hot and the exterior burns before the center cooks.
- Let the dough rest so the gluten relaxes; the rounds will roll out more easily.
- If you want a chewier result, knead an extra minute.
Creative twists
- Herby: fold in chopped parsley, dill, or cilantro for fresh flavor.
- Garlic-za’atar: sprinkle garlic powder and za’atar on rolled dough before cooking.
- Cheesy: add 1/2 cup grated hard cheese (like Parmesan or Pecorino) into the dough.
- Gluten-free: try a 1:1 chickpea-flour version but expect a denser, more fragile flatbread — adjust water as needed.
- Sweet: add a tablespoon of honey and a pinch of cinnamon, cook, and serve with yogurt and fruit.
Your questions answered
Q: How long does this take from start to finish?
A: About 25–30 minutes total: 10–15 minutes active time and a short rest while you divide and roll.
Q: Can I use ricotta instead of cottage cheese?
A: Yes. Ricotta works well and gives a creamier crumb. Drain excess liquid first to prevent a sticky dough.
Q: Can I make the dough ahead?
A: You can mix the dough and refrigerate it, covered, for up to 24 hours. Bring to room temperature before rolling.
Q: Will this recipe produce soft or crispy flatbreads?
A: It depends on thickness and cooking. Roll thin and cook slightly longer for crispier breads; keep them a bit thicker for a soft, tender result.
Q: Is it safe to freeze?
A: Yes. Freeze between parchment paper in a sealed bag for up to 2 months. Thaw in the fridge and reheat thoroughly.
Conclusion
If you want an easy, protein-packed skillet flatbread you can make in under half an hour, this cottage cheese flatbread is a reliable choice. For another tested version and extra tips, see Cottage Cheese Flatbread Recipe – The Protein Chef.
Print
Cottage Cheese Flatbread
- Total Time: 25 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
A fast and filling flatbread made with cottage cheese, perfect for wraps, sandwiches, or as a side with dips.
Ingredients
- 1 cup cottage cheese
- 2 cups all-purpose flour (or half whole wheat)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup olive oil (plus more for cooking)
- 1/4 cup water (add more if needed)
- Optional: chopped herbs (parsley, dill), garlic powder, or za’atar
Instructions
- Add the cottage cheese, flour, baking powder, and salt to a mixing bowl. Stir until the dry ingredients start to hold together.
- Pour in the olive oil and the 1/4 cup water. Mix with a spoon until a shaggy dough forms. Add more water a teaspoon at a time if it looks too dry.
- Turn the dough onto a lightly floured surface. Knead gently for 2–3 minutes until the dough is smooth and slightly elastic. Avoid overworking it.
- Divide the dough into 6–8 equal pieces. Shape each piece into a ball. Cover them with a towel and let rest for 5 minutes to relax the gluten.
- Working with one ball at a time, roll it into a thin round about 1/8 to 1/4 inch thick. Use a little flour to prevent sticking.
- Heat a skillet over medium. Add a teaspoon of olive oil or leave it dry for a crisper bottom. Cook each flatbread 2–3 minutes per side, watching for golden brown spots. Transfer to a plate and serve warm.
Notes
Use full-fat cottage cheese for a richer crumb. If the dough seems dry, add teaspoonfuls of water; if too sticky, dust with a little flour. For variations, try adding herbs or cheese to the dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Pan-frying
- Cuisine: Global