This post may contain affiliate links. See my disclosure policy.
This is my take on the viral 2-ingredient cottage cheese flatbread. It’s thin, soft, and slightly chewy with a gorgeous soft and 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.
Table of Contents
Why I love this recipe
- Two ingredients. All you need is cottage cheese and flour- that is it.
- BEST texture. It’s soft and pliable, perfect for folding or wrapping, but sturdy enough to hold toppings.
- Ready in minutes. From prep to plate, this flatbread takes less than ten minutes to make.
If you love simple bread recipes, try my 2 ingredient bread, 2 ingredient bagels, 2 ingredient naan, and air fryer bread next.
Key Ingredients
- 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).
Find the printable recipe with measurements below.
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 and flatten it into a flatbread shape.
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 (minimum 1/4-inch) yields pliable and fluffy flatbreads. If you prefer a more doughy and thick flatbread (think Greek pita/souvlaki bread), then 1/2 an inch is fine.
- If your dough in 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 it 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.
More cottage cheese recipes
- Cottage cheese muffins
- Cottage cheese alfredo
- Cottage cheese pasta sauce
- Cottage cheese queso
- Cottage cheese egg salad
- Cottage cheese bagels
- Cottage cheese chocolate mousse
If you tried this Cottage Cheese Flatbread recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
2-Ingredient Cottage Cheese Flatbread
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.
Can you use different flour fir your flatbreads recipe?
I just tried it with almond flour and it worked, so I’ll amend the post 🙂
If I use almond flour do I use the same amount? And do I need to add something else like psyllium husk?
Yes, but add 1 teaspoon baking powder and 1/4 teaspoon salt
Wonderful flatbread receipt
Hello Arman
This looks wonderful and am keen to try , do you think oat flour would work?
Thank you
Jenn
Hi Jenn- I don’t see why not- I don’t think it will be as fluffy though 🙂
SUCH a good flatbread and better than the egg and cheese combo.
The best, Hubby wonts pizza so I do this for me ,I make his pizza and so do I on my flat bread. Teast great I sawtay my vegs like onions,cherry tomatoes, I put spoinch I put cheese It makes great pizza..
I love the simplicity and possible variations!
Your recipes are always amazing thank you
I CAN’T WAIT TO TRY THIS RECIPE❗️😋
This is the most delicious cottage cheese flatbread. thank you for not using eggs.
As always your recipes are simple, and delicious. Thank you Arman
Thank you so much, Betty!
can you use almond flour and baking powder
You can, the flatbread won’t puff up as much 🙂
Can gluten free flour be used? With or without Xanthum gum?
Yes, provided it has xantham gum, I like Bob’s Red Mill!
Using sour cream was a new thought for me! A local store has street corn flavored dip that I could use. Make the rounds taco sized… Come on Taco Tuesday!
Oh wow that would be a flavor sensation!!!!
THANK YOU!!!! for sharing a cottage cheese flatbread that doesn’t taste eggy. I just made this and it’s fab!!!
You are so welcome- that was our intention, because that egg and cottage cheese combo is NOT a flatbread!