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.
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.
Did you make this recipe?Please leave a star rating and review below!