Cottage Cheese Flatbread
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This is my take on the viral 2-ingredient cottage cheese flatbread. It’s thin, soft, and slightly chewy, with a gorgeous, pliable texture.
You may have seen the cottage cheese flatbread take over social media. That version uses cottage cheese and eggs, but I wanted to create something that tasted like flatbread. Friends, here is my flatbread recipe that looks and tastes like REAL flatbread you’ll make repeatedly.
All you need is cottage cheese and flour, and it has the best texture- it’s soft and pliable, perfect for folding or wrapping, but sturdy enough to hold toppings. I love how quickly it comes together (ten minutes!), and it doesn’t taste like cottage cheese. If you do want the classic egg and cottage cheese combo, try my cottage cheese wraps.
Table of Contents
★★★★★ REVIEW
“This is the most delicious cottage cheese flatbread. Thank you for not using eggs.” – Karina
Key Ingredients
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Whipped cottage cheese. I find using whipped cottage cheese makes mixing the dough so much easier than standard cottage cheese. Of course, you can add it straight from the tub. I’ve made this flatbread with full-fat cottage cheese (4%), low-fat cottage cheese (2%), and non-fat cottage cheese, and didn’t notice any difference in taste or texture.
- Self-rising flour. A combination of all-purpose flour, salt, and baking powder. Use my recipe for homemade self-rising flour (it’s so easy).
How to make cottage cheese flatbread
Step 1- Combine. In a mixing bowl, add the flour and whipped cottage cheese and mix well.
Step 2- Knead. Using your hands, knead the dough until smooth.
Step 3- Shape. Divide the dough into balls, then flatten them into flatbread.
Step 4- Cook. Place a skillet over medium heat and cook the flatbreads for 2-3 minutes per side or until puffy and golden.
Arman’s recipe tips
- Flatten the dough. Rolling the dough as thin as possible (at least 1/4 inch) yields pliable, fluffy flatbreads. If you prefer a more doughy, thick flatbread (think Greek pita/souvlaki bread), then 1/2 inch is fine.
- If your dough is too thin, add more flour, one tablespoon at a time, until it’s easy to mix.
- Is your dough thick and crumbly? I like to add some extra cottage cheese or a drop of water.
Storage instructions
To store: Leftover flatbreads can be kept in the fridge, covered, for up to three days.
To freeze: Once the flatbreads have cooled, place them in a ziplock bag and store them in the freezer for up to two months.
Reheating: I like to microwave the flatbreads for 30-40 seconds until pliable, but you can also heat them in the skillet.
Frequently asked questions
Yes, you can. If you aren’t a fan, swap it out for equal parts Greek yogurt, plain yogurt, or even sour cream.
I find the best texture comes from pan-frying the flatbread, but if you’d like to oven-bake it, place the shaped dough onto a greased baking sheet and bake for 20 minutes at 180C/350F, flipping halfway through.
Yes! I’ve had several readers ask if this is possible, so I tested it out, and it works very well. Replace the self-rising flour with equal parts almond flour, and add 1 teaspoon of baking powder and 1/2 teaspoon of salt.
✅ Nutrition reviewed
“This flatbread is a healthier alternative to traditional, store-bought flatbreads that rely on fillers and thickeners for the ideal texture. It’s higher in protein, lower in carbs, and keeps blood sugar levels steady.” – Felicia Newell, MScAHN, RD, CPT.
Cottage Cheese Flatbread
Video
Ingredients
- 1 cup self-rising flour
- 3/4 cup whipped cottage cheese See notes
Instructions
- In a large mixing bowl, add the whipped cottage cheese and self-rising flour. Mix until a thick dough remains. If the dough is too thin, add some extra flour, one tablespoon at a time. If the dough is too thick, add some extra cottage cheese or a drop of water.
- Using your hands, knead the dough until smooth.
- Transfer the dough onto a floured surface and shape it into four portions. Flatten each dough ball into a thin circle, approximately 1/4-inch in thickness.
- Place a large skillet over medium heat. Once hot, place a flatbread on top and cook for 2-3 minutes; flip and cook for another 2 minutes.
- Repeat the process until all the flatbreads are cooked.
Notes
- Tips: See my recipe tips above for making the best cottage cheese flatbread.
- Leftovers: Keep in the fridge for up to 3 days or the freezer for up to 2 months.
Nutrition
More cottage cheese recipes
- Cottage cheese muffins– Bakery-style muffins that sneak in cottage cheese seamlessly.
- Cottage cheese banana bread– Think of this as a classic banana bread with an extra boost of protein.
- Cottage cheese alfredo– My family loves how creamy this pasta is, without actually needing cream.
- Cottage cheese waffles– Light and crispy waffles with just three main ingredients.
- Cottage cheese pasta sauce– Make your usual tomato-based sauce a protein powerhouse with this creamy, meaty sauce.
- Cottage cheese queso– The 30-second queso hack that is secretly healthy.
- Cottage cheese egg salad– I swap out half the mayo for blended cottage cheese, and you won’t know the difference.
- Cottage cheese bagels– This flatbread is tweaked to be made into bagels!
- Cottage cheese chocolate mousse– Fluffy, airy, and rich chocolate flavor.
If you tried this Cottage Cheese Flatbread recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Absolutely amazing awesome and delicious recipe, quick easy n yummy.
Thank you for always sharing Yummycilious recipes
Aw, thanks for the lovely feedback and star rating, Lallie- I’m so glad you enjoyed the recipe!
Can this recipe be made with regular white flour for those of us who have sodium restrictions?
Hi PJ! Yes it can- you will still need to add baking powder (1 teaspoon) and even a pinch of salt will help elevate the flavors, but you can omit if you cannot have excess sodium 🙂 Let me know how you go!
Hello, could this recipe me made with self-rising gluten free flour?
Thank you!
You can definitely give it a try! Just be prepared for the texture to be a little different.
Sure easy and super tasty. This’ll definitely become a staple in my household 😍
Thank you 🙏🏽
Thanks for the lovely feedback and star rating, Jessica- I’m so glad your household gives it their seal of approval! 🙂
Can the flat bread be frozen? What about the dough can it be?
The flatbread can, but I don’t recommend freezing the dough- it doesn’t thaw very well 🙂
I will try this easy recipe!! Smells good 🤣
Just wait till you’ve made the flatbread!
Great way to feed in a moment
Such a quick and easy recipe! Glad you liked it.
Absolutely easy and comes out great.
Thanks for the kind words!
do you have a recipe for cottage cheese buns?
Hi Brenda- I don’t, but i’m tempted to experiment with it. I’ll email you if I do!
What’s whipped cottage cheese ? I have regular cottage cheese at home.
Just cottage cheese blended 🙂
It is very delicious!!!
I added a little garlic powder and onion powder to the mixture.
I’ve made pizza with it
Used as a bun for chicken sandwich
Made cheese quesadillas
Had with chili beans
Ate with eggs for breakfast
Looking forward to many more uses.
Can you make gluten free/ keto?
Hi Joan- you can! Almond flour works, but you’ll need to add one teaspoon of baking powder and half a teaspoon of salt. 🙂
Can you make this low carb?
You can definitely experiment with different flours.
Can this be made with oatmeal or buckwheat or almond or coconut flours
Hi Linda- I did test this recipe using almond flour and it worked very well. I do recommend adding 1 teaspoon of baking powder and a pinch of salt.
Fantastic
I’ve been on my sourdough journey, but need to make more items with protein for myself. My husband could NOT believe these were just flour and cottage cheese. Now he wants these instead of the sourdough ones.
Love to hear that, Julie!
Can you use whole cottage cheese?
Yes, of course. The dough will take a little bit more time to shape into a smooth dough but still work fine.