Cottage Cheese Flatbread (Print Version)

Golden, chewy flatbreads enriched with cottage cheese and yogurt for extra tenderness and flavor.

# What You’ll Need:

→ Dough

01 - 1 2/3 cups plain flour (plus extra for dusting)
02 - 1/2 cup Greek yogurt
03 - 1/2 cup cottage cheese
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt

→ For Cooking

06 - 2 tablespoons olive oil or melted butter

# How to Make It:

01 - In a large bowl, blend flour, baking powder, and salt until evenly mixed.
02 - Add Greek yogurt and cottage cheese to the dry mix and stir or knead gently until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead softly for 2 to 3 minutes until smooth, adding flour if sticky.
04 - Divide the dough evenly into six pieces and shape each into a round ball.
05 - Roll each ball into a flat circle about 1/4 inch thick, dusting with flour as needed to prevent sticking.
06 - Heat a nonstick or cast iron skillet over medium heat.
07 - Brush the pan lightly with olive oil or melted butter to prevent sticking.
08 - Cook one or two flatbreads at a time, for 2 to 3 minutes per side until golden brown and cooked through.
09 - Place cooked flatbreads on a plate and cover with a clean towel to retain warmth while cooking the remainder.

# Additional Tips::

01 -
  • They're done in 30 minutes flat, from mixing bowl to warm plate.
  • The cottage cheese makes them impossibly tender without being dense or gummy.
  • They taste like they require way more skill than they actually do.
  • One batch feeds a group or covers your wraps and dips for the week.
02 -
  • The cottage cheese must be folded in gently, not beaten or over-mixed, or it breaks down and makes the dough too wet.
  • If your dough feels stickier than soft cookie dough, you've either used too much yogurt or not kneaded enough to bring it together—add flour tablespoon by tablespoon.
  • They puff slightly during cooking because of baking powder, but they won't rise dramatically, and that's okay because it means they stay tender.
03 -
  • Roll the dough slightly thinner than you think you want; they puff up just enough that thinner is better than thick and doughy.
  • If the first batch comes out too thick or undercooked, your pan wasn't hot enough—adjust for subsequent rounds rather than leaving them in the pan longer.
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