Pin Recipe My kitchen counter still has those tiny flour flecks from yesterday, when I needed something quick but didn't want to resort to store-bought bread. There's something so satisfying about mixing simple ingredients and watching them transform into puffed, golden rounds that smell like comfort itself.
Last weekend my sister popped over unexpectedly, and I threw these together while we caught up. She was skeptical about cottage cheese in bread until she took her first bite warm from the skillet, then promptly asked for the recipe.
Ingredients
- All-purpose flour: Forms the structure of your flatbread, while extra for dusting prevents sticking during rolling
- Baking powder: The secret agent that creates those beautiful air pockets without needing proofing time
- Cottage cheese: Adds protein and moisture while contributing that subtle tang that makes these so addictive
- Egg: Binds everything together and helps create a tender, pliable dough
- Olive oil: Keeps the flatbreads soft and adds richness to the final texture
- Fresh herbs: Completely optional but parsley or chives add bright pops of flavor that complement the garlic
Instructions
- Whisk your dry foundation:
- Combine flour, baking powder, salt, and garlic powder in a medium bowl until everything is evenly distributed and you can't spot any white powder pockets.
- Blend the wet mixture:
- Mash the cottage cheese with egg, olive oil, and herbs until relatively smooth, breaking up those curds so they'll distribute evenly through your dough.
- Bring it together:
- Pour wet into dry and fold gently until shaggy, adding water only if needed to form a soft ball that feels slightly sticky but manageable.
- Give it a brief rest:
- Cover your dough and let it relax for 10 minutes while you heat your skillet and clear some counter space for rolling.
- Shape your rounds:
- Divide into four equal pieces and roll each to about ¼ inch thickness, keeping them dusted with flour to prevent sticking.
- Cook to golden perfection:
- Sear each flatbread 2 to 3 minutes per side in a hot oiled skillet until bubbles form and both sides develop gorgeous golden brown spots.
Pin Recipe These became my go-to when I realized store-bought flatbread never quite hit the spot and making traditional felt too ambitious for weeknight dinners. Now they're a staple in my kitchen rotation.
Making It Your Own
I've found that adding finely chopped spinach right into the dough creates beautiful green streaks and sneaks in some vegetables. Sun-dried tomatoes work wonders too, just chop them small and adjust your water if the dough gets too sticky from the extra moisture.
Serving Ideas
These flatbreads shine as pizza bases, especially when you want something quicker than traditional dough. Brush them with garlic butter after cooking, or use them to scoop up hummus and tzatziki. They also make incredible quesadillas since they're already soft and pliable.
Storage And Reheating
Wrap cooled flatbreads individually and freeze them for up to a month, then reheat directly from frozen in a dry skillet for about a minute per side. For refrigerated leftovers, wrap in a damp paper towel before microwaving to restore that just-made softness.
- Stack reheated flatbreads and cover with a clean towel to keep them warm until serving
- These actually freeze better than regular bread since the cottage cheese keeps them moist
- Never store them warm or they'll steam themselves soggy in the container
Pin Recipe Warm flatbread fresh from the skillet is one of life's simplest pleasures, and this recipe makes it accessible any day of the week.
Recipe FAQs
- → Can I make these flatbreads gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for all-purpose flour. Adding a tablespoon of ground flaxseed can help with texture, as noted in the original instructions.
- → What's the best way to store leftover flatbreads?
Store any leftover flatbreads in an airtight container in the refrigerator for up to 3 days. For longer storage, they can be frozen for up to one month.
- → How do I reheat these to keep them soft?
To restore their soft texture, reheat flatbreads in a skillet over low heat or in the microwave with a damp paper towel. This prevents them from becoming dry.
- → Can I add other flavors to the dough?
Absolutely! Feel free to incorporate finely chopped spinach, sun-dried tomatoes, or other fresh herbs like chives or dill directly into the dough mixture for added color and flavor variations.
- → What makes these flatbreads fluffy?
The combination of baking powder providing leavening, along with the moisture and slight acidity from the cottage cheese, contributes to the airy and fluffy texture of these flatbreads.
- → Can I use low-fat cottage cheese?
While full-fat cottage cheese is recommended for the best texture and richness, you can use low-fat. The flatbreads might be slightly less tender or rich, but will still be delicious.