This flatbread is soft, chewy and high protein. The dough needs just 2 ingredients and doesn’t require any yeast, but it still tastes and has a texture like traditional flatbread. The dough takes only a few minutes to prepare.
A stack of flatbread on a plate

This flatbread is soft, pliable and chewy. I love eating it by itself with some garlic butter, but it can also be used for wraps, pizza and more.

Ingredients

  • Cottage cheese
  • Self-rising flour

Cottage cheese: This recipe uses cottage cheese to give it a protein boost. The cottage cheese also adds a slight cheesy and tangy flavor to the flatbread. I recommend choosing a cottage cheese that blends easily. Some of the very high protein cottage cheese brands don’t fully blend well and will make the dough more dry.

Self-rising flour: Self-rising flour is a flour blend that already includes a leavening agent. If you don’t have self-rising flour on hand, you can also make a homemade version with all purpose flour, baking powder and salt.

How to Make Cottage Cheese Flatbread

  • The cottage cheese is blended until smooth. It is then mixed in with the flour until a dough forms.Steps to make cottage cheese flatbread
  • Transfer the dough to a lightly floured surface and divide into 12 pieces. Roll each piece into a rough circle, between 1/8 to 1/4 inch thick.How to shape dough to make flatbread
  • Lightly grease a cast iron skillet. Cook the flatbread on both sides until done. Serve while warm. I like to brush mine with melted garlic butter but you can also leave it plain if you want to use it for wraps, pizza or open sandwiches.

Flatbread brushed with melted garlic butter

Texture

This flatbread has a texture like traditional flatbread. It is soft, chewy and pliable. It does have a little more tangy flavor than regular flatbread but I like the extra flavor that the cottage cheese adds.
Soft and pliable flatbread

Expert Tips

  • This recipe works best with a cottage cheese that can be blended smooth easily. Some high protein cottage cheese brands may be too thick, which will make the dough more crumbly.
  • The amount of flour needed will vary a little depending on how much moisture is in your cottage cheese. I recommend starting with less flour and adding more as needed.

Flatbread with fresh herbs on top in a bread basket

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4.84 from 6 votes

2 Ingredient Cottage Cheese Flatbread

This two-ingredient flatbread is soft, chewy, and so quick to make. Blending the cottage cheese gives the dough a super smooth texture, and each piece cooks up with golden, bubbly spots. Perfect for wraps, dipping, or serving warm with a swipe of herb butter.
Servings: 12 pieces
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients

  • 2 cups (455g) 4% small curds cottage cheese, see note before starting
  • 2.5 cups (352g) self-rising flour, plus more for dusting, see note before starting

Instructions
 

  • Add the cottage cheese to a blender and blend until completely smooth, scraping down the sides as needed.
  • Transfer the blended cottage cheese to a bowl and add 2 cups of flour. Mix until a sticky, but workable dough forms. If dough is too sticky, gradually add more flour until the dough is workable.
  • Turn the dough onto a floured surface and knead until it starts to feel evenly combined and can form a cohesive ball, dusting with extra flour only as needed to keep it from sticking.
  • Cut the dough into 12 equal pieces. Roll each one on a floured surface into a circle about 5-6 inches wide—between 1/8–1/4 inch thick.
  • Lightly grease a cast-iron skillet and place it over medium heat. Add one piece of rolled dough. It should start to puff and form small bubbles as it cooks. Cook until the underside has golden brown spots, 2–4 minutes. Flip and cook the second side until browned and slightly blistered, another 2–4 minutes.
  • Repeat with the remaining dough, adjusting the heat if they brown too quickly. Allow the flatbread to cool slightly before serving. Flatbread tastes best when served warm. If desired, you can brush the flatbread with melted garlic butter or serve it as a dipping sauce. I also sprinkled some fresh parsley on mine. Store uneaten flatbread in an airtight container in the fridge or freezer.

Notes

  • Cottage cheese note: This recipe works best with a cottage cheese that blends easily. I found that very high protein cottage cheese, such as Good Culture (around 14 grams per 1/2 cup serving), does not blend as well and will be too thick and not watery enough for the recipe. A cottage cheese with 12 to 13 grams of protein per 1/2 cup serving will work better.
  • Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: To make your own self-rising flour, combine 3 cups all purpose flour, 4.5 tsp baking powder and 1.5 tsp salt. Whisk together until evenly combined. Measure 2.5 cups for the recipe and save the rest in case you need to add more flour. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for this flatbread because the dough will be too dry.
Serving: 1piece, Calories: 120kcal, Carbohydrates: 20g, Protein: 7g, Fat: 2g, Saturated Fat: 1g, Sodium: 423mg, Sugar: 1g, NET CARBS: 20
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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