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

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