Cottage Cheese Flatbread
My high-protein cottage cheese flatbread is soft, flexible, and made with just 3 ingredients. I love it for wraps, pizzas, or dipping, and it’s ready in under 30 minutes.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 flatbreads
- Category: Bread, Snack
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (225g) full-fat cottage cheese
1 large egg
¾ cup (90g) all-purpose flour, plus more for dusting
½ teaspoon kosher salt
½ teaspoon baking powder
Olive oil or avocado oil, for cooking
Instructions
Add the cottage cheese and egg to a blender. Blend until completely smooth.
Add the flour, salt, and baking powder to the blender. Pulse just until a soft dough forms.
Turn dough out onto a floured surface. Knead lightly and divide into 4 equal balls.
Heat a non-stick skillet over medium heat with a light drizzle of oil.
Roll one dough ball into a thin circle, about 6-7 inches in diameter.
Cook in the hot skillet for 2-3 minutes until the bottom is golden and the top is dry with bubbles.
Flip and cook the other side for 1-2 minutes until golden. Repeat with remaining dough.
Notes
For the best texture, use full-fat cottage cheese. Let the blender run long enough to fully smooth out the cottage cheese curds. The dough will be slightly sticky; use enough flour on your surface and rolling pin to prevent sticking. Store cooled flatbreads in an airtight container in the fridge for up to 4 days.
Find it online: https://www.cookingbyness.blog/cottage-cheese-flatbread/