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.
★★★★★ REVIEW
“This is the most delicious cottage cheese flatbread. Thank you for not using eggs.” – Karina
Table of Contents
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.
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).
How to make cottage cheese flatbread
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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 banana bread
- Cottage cheese alfredo
- Cottage cheese waffles
- 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 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.
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.
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.