This ultra-simple flatbread uses just cottage cheese and self-rising flour for a soft, protein-packed base. Ready in minutes, it's perfect for wraps, pizzas, or a quick side for soups and…
Ingredients
Instructions
In a medium bowl, combine cottage cheese and self-rising flour. Stir with a fork until a shaggy dough forms. If the dough is too sticky, add a little more flour; if too dry, add a splash of milk or water.
Turn the dough out onto a lightly floured surface. Knead gently 4-5 times until smooth. Divide into 4 equal portions.
Roll each portion into a ball, then flatten into a disc about ¼-inch thick. For extra flavor, you can sprinkle with garlic powder or herbs at this stage.
Heat a non-stick skillet or griddle over medium-high heat. Lightly grease with cooking spray or a little oil. Cook each flatbread for 2-3 minutes per side, until golden brown and cooked through. The flatbread should puff slightly and have char spots.
Serve warm as a wrap, pizza base, or side. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
For best results
- For best texture, use small-curd cottage cheese and avoid blending the dough too much – overmixing can make the flatbread tough.
- If you don't have self-rising flour, make your own: 1 cup all-purpose flour + 1½ tsp baking powder + ½ tsp salt.
- Cook the flatbreads immediately after rolling for maximum fluffiness. Letting them rest may cause them to dry out.
Variations
- Cheesy Herb Flatbread: Fold in ¼ cup shredded mozzarella and 1 tsp dried Italian herbs into the dough before cooking.
- Garlic Butter Topping: Brush finished flatbreads with melted garlic butter and sprinkle with fresh parsley.
- Gluten-Free Option: Substitute self-rising flour with a 1:1 gluten-free baking blend; add 1 tsp xanthan gum if needed.
Nutrition
- Calories165 kcal
- Total Fat6g
- Saturated Fat3g
- Cholesterol15mg
- Sodium340mg
- Total Carbohydrates18g
- Dietary Fiber1g
- Sugars2g
- Protein12g