Simple Cottage Cheese Flatbread

This two-ingredient cottage cheese flatbread has become my emergency meal solution when I'm craving fresh bread but don't have time for yeast dough to rise. The combination of tangy cottage cheese with simple flour creates tender, pillowy flatbreads that cook up in minutes.

I discovered this recipe during a snowstorm when I was craving Indian naan but couldn't get to the store. My family was shocked when I served these alongside curry, and now they request them weekly regardless of what's on the menu.

Ingredients

• Cottage cheese: One cup provides moisture and creates a tender texture without needing butter or oil. Full fat works best, but lowfat varieties will work in a pinch.
• All purpose flour: One and a half cups gives structure and creates the perfect dough consistency. Unbleached flour provides the best flavor.

Step-by-Step Instructions

Mix the Ingredients:

Combine cottage cheese and flour in a mixing bowl, stirring initially with a spoon until roughly incorporated. Switch to using your hands to fully incorporate the ingredients, pressing and folding until no dry flour remains. The texture should feel slightly tacky but not overly sticky. If too wet, add flour one tablespoon at a time until manageable.

Knead the Dough:

Transfer dough to a lightly floured surface and knead for 1-2 minutes. The dough should become smooth and slightly elastic but doesn't require extensive kneading like yeast doughs. You'll know it's ready when it springs back slightly when poked.

Roll Out the Flatbread:

Divide the dough into 6-8 equal portions for manageable flatbreads. Roll each piece into a ball then flatten with your palm. Using a rolling pin, roll each portion into rounds approximately 6 inches in diameter and 1/4 inch thick. Keep your surface and rolling pin lightly floured to prevent sticking.

Cook on Medium Heat:

Heat a dry cast iron skillet or nonstick pan over medium heat until hot. Place one flatbread in the pan and cook undisturbed for 2-3 minutes until bubbles form on the surface and the bottom develops golden brown spots. Flip and cook the second side for 1-2 minutes until similarly browned. The flatbread should puff slightly as it cooks.

Serve and Enjoy:

Transfer cooked flatbreads to a clean kitchen towel and cover to keep warm while cooking the remaining pieces. Serve immediately for the best texture and flavor.

The secret to these flatbreads lies in the cottage cheese. I once tried substituting Greek yogurt in a pinch, and while the recipe still worked, the cottage cheese version produces a more tender crumb with little pockets of melty cheese throughout. My daughter now insists on helping make these every weekend, carefully monitoring the bubbles as they form during cooking.

Flavor Variations

These flatbreads can be transformed with simple additions to the dough. Try mixing in 1-2 teaspoons of dried herbs like rosemary or thyme, a clove of minced garlic, or even a sprinkle of everything bagel seasoning before cooking. For a sweeter version, add a teaspoon of honey to the dough and serve with jam or fruit.

Storage Tips

Store any leftover flatbreads in an airtight container at room temperature for up to 2 days. For longer storage, place parchment paper between each flatbread and store in a freezer bag for up to 3 months. Reheat frozen flatbreads in a dry skillet over low heat until warmed through, or for a few seconds in the microwave wrapped in a damp paper towel to restore moisture.

Serving Suggestions

These versatile flatbreads can be used in numerous ways. Use them as a base for quick pizzas, fold them around sandwich fillings, tear into pieces for dipping in hummus or soup, or brush with melted butter and sprinkle with cinnamon sugar for a simple dessert. My family particularly loves them alongside scrambled eggs for breakfast or as a scoop for thick stews.

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Recipe FAQs

→ Can I use low-fat cottage cheese for this flatbread?

Yes, you can use low-fat cottage cheese, though full-fat will provide more richness and moisture. If using low-fat, you might need to adjust the flour slightly as the dough may be a bit drier.

→ How do I store leftover flatbreads?

Let the flatbreads cool completely, then store in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate for up to 4 days. Reheat in a dry skillet or microwave briefly before serving.

→ Can I freeze these flatbreads?

Absolutely! Place cooled flatbreads between layers of parchment paper and store in a freezer bag for up to 3 months. Thaw at room temperature and reheat in a skillet for best results.

→ Can I add herbs or spices to the dough?

Yes! The basic dough is very adaptable. Try adding garlic powder, dried herbs like rosemary or thyme, or spices like cumin or paprika. Just mix them into the dough before kneading.

→ What can I serve with cottage cheese flatbread?

These versatile flatbreads pair well with hummus, tzatziki, or other dips. Use them as a base for quick pizzas, as wraps for sandwiches, or alongside soups and stews. They're also delicious with a simple brushing of butter and garlic.

→ Why is my dough too sticky?

Cottage cheese brands vary in moisture content. If your dough feels too sticky, gradually add more flour, one tablespoon at a time, until it reaches a manageable consistency that doesn't stick excessively to your hands.