Chewy Cottage Cheese Flatbreads (Printable Copy)

Golden flatbreads made with yogurt and cottage cheese dough, soft and perfect for dipping or wraps.

# What You Need:

→ Dough

01 - 1 2/3 cups plain flour (plus extra for dusting)
02 - 1/2 cup Greek yogurt
03 - 1/2 cup cottage cheese
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt

→ For Cooking

06 - 2 tablespoons olive oil or melted butter (for pan-frying)

# How to Make:

01 - In a large bowl, mix the flour, baking powder, and fine sea salt thoroughly.
02 - Add Greek yogurt and cottage cheese to the dry ingredients and mix with a spoon or hands until a rough dough forms.
03 - Turn the dough onto a lightly floured surface and knead gently for 2 to 3 minutes until smooth, adding extra flour if the dough is sticky.
04 - Portion the dough into 6 equal pieces and shape each into a ball.
05 - Roll each ball into a flat circle approximately 1/4 inch thick, dusting with flour as necessary to prevent sticking.
06 - Heat a nonstick skillet or cast iron pan over medium heat.
07 - Lightly brush the pan with olive oil or melted butter.
08 - Cook one or two flatbreads at a time for 2 to 3 minutes on each side until golden spots develop and the bread is thoroughly cooked.
09 - Transfer cooked flatbreads to a plate and cover with a clean towel to retain warmth. Repeat cooking with remaining dough.

# Expert Advice:

01 -
  • They come together in 30 minutes with no rising time, perfect for when you want fresh bread without the wait.
  • The cottage cheese makes them unusually tender and keeps them soft the next day, which feels like cheating.
  • They work for almost anything—wrap sandwiches, dip in soup, or brush with butter and herbs for a side dish.
02 -
  • Don't skip the resting time in the pan—even an extra 30 seconds per side makes the difference between pale and golden, and goldeness is when the flavor really develops.
  • If your dough seems too wet, resist adding flour until you've kneaded it for a full 2–3 minutes, as the gluten will develop and tighten the dough naturally.
  • These flatbreads are forgiving, but overcooking them on high heat will make them crispy instead of chewy—medium heat is genuinely the right move.
03 -
  • If you want more browning and flavor, use clarified butter instead of oil—it creates deeper golden spots and tastes noticeably better.
  • Cooking one flatbread at a time rather than two means you can flip each one at exactly the right moment for perfect evenness on both sides.
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