This Cottage Cheese Flatbread Changed My Busy Weeknight Forever
Soft, golden, and ready in 20 minutes, this cottage cheese flatbread is the high-protein, no-yeast recipe your weeknights have been waiting for. Three ingredients, one pan, zero stress.
Ingredients
- 1 cup 225g full-fat cottage cheese
- 1 cup 120g all-purpose flour
- 1 large egg
- ½ tsp fine salt
- ½ tsp baking powder
- 1 tbsp olive oil for brushing
- Flaky sea salt for finishing
- 2 tbsp fresh parsley chopped (optional)
Instructions
- Blend cottage cheese until completely smooth with no visible curds.
- Add egg, salt, and baking powder. Pulse 3–4 times to combine.
- Add flour and pulse until a soft dough forms. Do not overmix.
- Divide dough into 4 pieces. Pat each into a ¼-inch thick circle on a floured surface.
- Heat a cast iron or heavy skillet over medium-high for 2 full minutes. No oil needed.
- Cook each flatbread 3–4 minutes first side, untouched, until golden spots form underneath.
- Flip and cook 2–3 minutes on the second side until golden.
- Rest on a wire rack. Brush with olive oil and finish with flaky salt while warm.
Notes
Storage: Keep in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days. Reheat in a dry skillet, skip the microwave.
Freezing: Stack with parchment between each flatbread and freeze up to 3 months. Reheat straight from frozen over medium-low heat.
Substitutions: Swap all-purpose flour 1:1 with a gluten-free blend containing xanthan gum. Let dough rest 5 minutes before shaping.
Flavor upgrade: Grate 1 garlic clove directly into the dough before cooking for a savory garlic flatbread.