Pin The first time I made these flatbreads, I was actually trying to recreate something Id tasted at a friends dinner party weeks earlier. She wouldnt share the recipe, just mentioned cottage cheese with a knowing smile. When my dough came together, soft and slightly tacky, I knew I was on the right track. The smell of garlic hitting the hot skillet filled my entire kitchen, and when that first bubble appeared on the surface, I felt like Id discovered something magical.
Last summer, my sister visited and we made these together for a casual Friday dinner. She was skeptical about the cottage cheese until she took that first bite, warm and blistered from the pan. We ended up sitting on the back porch, eating them straight off the plate with nothing but a little hummus, talking until the sun went down. Now whenever she visits, she doesnt ask whats for dinner anymore.
Ingredients
- 1 cup all-purpose flour: The foundation that gives structure while keeping things light
- ½ teaspoon baking powder: This creates those beautiful bubbles and makes them puff up
- ¼ teaspoon fine salt: Essential for flavor, dont skip this even if you usually reduce salt
- ¼ teaspoon garlic powder: Completely optional but adds a wonderful savory depth
- ½ cup full-fat cottage cheese: The secret ingredient that makes these unbelievably tender
- 1 large egg: Binds everything together and adds richness
- 1 tablespoon olive oil: Keeps the dough pliable and adds subtle flavor
- 1 teaspoon fresh herbs: Parsley, chives, or whatever you have on hand
- Water as needed: Sometimes the dough needs a little help coming together
Instructions
- Whisk the dry ingredients:
- In a medium bowl, combine the flour, baking powder, salt, and garlic powder until everything is evenly distributed
- Blend the wet mixture:
- In another bowl, use a fork to break up the cottage cheese curds with the egg, olive oil, and herbs until mostly smooth
- Bring it together:
- Pour the wet into the dry and fold gently until a shaggy dough forms, adding water only if its too crumbly to hold together
- Quick knead:
- Turn onto a floured surface and fold 6 to 8 times just until it forms a cohesive ball, dont overwork it
- Let it rest:
- Cover with a towel and walk away for 10 minutes, this relaxes the gluten for easier rolling
- Divide and roll:
- Split into 4 equal pieces and roll each to about ¼ inch thickness, dusting with flour as needed
- Heat the pan:
- Get your skillet nice and hot over medium heat with a light brush of oil
- Cook to golden:
- Lay in a flatbread and wait 2 to 3 minutes until bubbles appear and the bottom is golden, then flip for another minute or two
- Keep them warm:
- Stack cooked flatbreads on a plate covered with a towel to stay soft while you finish the batch
Pin My daughter now requests these for her birthday dinner every year. She spreads them with butter and sprinkles them with everything bagel seasoning while theyre still hot from the pan. Its become our thing, standing at the stove together, watching the bubbles form and flip them at just the right moment.
Making Them Your Own
Once you have the basic technique down, these flatbreads are incredibly forgiving. Add finely chopped sun-dried tomatoes to the dough for bursts of flavor, or mix in shredded cheese for a gooey twist. Sometimes I add zaatar to the flour mixture for a Middle Eastern inspiration that never fails to impress dinner guests.
Perfect Pairings
These flatbreads shine alongside soups and salads, but theyre also fantastic as mini pizza bases. Top them while theyre still warm with fresh mozzarella, arugula, and a drizzle of balsamic for an instant appetizer that looks like it came from a restaurant kitchen.
Storage and Make-Ahead Tips
The dough actually benefits from resting longer if you want to make it ahead of time. Keep it covered in the refrigerator for up to a day, then bring it to room temperature before rolling. Cooked flatbreads freeze exceptionally well—just separate them with parchment paper so they dont stick together.
- Reheat frozen flatbreads directly in a skillet, no thawing needed
- Wrap cooled flatbreads individually in foil for quick lunch packing
- Double the recipe and keep cooked ones in the freezer for emergency pizza nights
Pin Theres something deeply satisfying about making flatbread from scratch in under an hour. I hope these become a staple in your kitchen like they have in mine.
Recipe Q&A
- → What gives these flatbreads their fluffy texture?
The combination of baking powder and the cottage cheese contributes significantly to the soft, airy crumb and pleasant texture of these flatbreads.
- → Can these flatbreads be made gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. For optimal texture, consider adding about 1 tablespoon of ground flaxseed to the dry ingredients.
- → What are some versatile ways to serve these flatbreads?
These flatbreads are incredibly versatile. They are ideal for use as soft wraps, perfect for dipping into hummus or other sauces, or as a convenient and quick homemade pizza base.
- → How should I store leftover flatbreads?
Leftover flatbreads can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, they can be frozen for up to one month.
- → Can I incorporate additional flavors into the dough?
Absolutely. For extra color and flavor, feel free to fold in finely chopped ingredients like fresh spinach or sun-dried tomatoes into the dough mixture before resting.
- → Is extensive kneading required for this dough?
No, extensive kneading is not necessary. After forming a shaggy dough, just fold and press it about 6–8 times, just enough to bring it into a cohesive ball. Avoid over-kneading.