2-Ingredient Cottage Cheese Flatbread

My take on the viral cottage cheese flatbread. It's thin, chewy, and pliable, and needs just two ingredients. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 135kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Leftover flatbreads can be kept in the fridge, covered, for up to three days.

TO REHEAT: Once the flatbreads have cooled, place them in a ziplock bag and store them in the freezer for up to two months.

TO REHEAT: I like to microwave the flatbreads for 30-40 seconds until pliable, but you can also heat it in the skillet.

Nutrition