Description
Warm, soft, and slightly tangy flatbread made with cottage cheese for a protein boost. Perfect for busy weeknights and weekend brunches.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 8 g (2 tsp) baking powder
- 4 g (3/4 tsp) fine salt
- 225 g (1 cup) small-curd cottage cheese
- 1 large egg
- 30 ml (2 tbsp) olive oil
- 30–60 ml (2–4 tbsp) warm water, as needed
- Optional: 15 g (1 tbsp) chopped fresh herbs or 1 tsp garlic powder
Instructions
- In a large bowl, whisk together the flour, baking powder, and fine salt until evenly combined.
- In a separate bowl, mix the cottage cheese, egg, and olive oil until mostly smooth. Stir the wet mix into the dry ingredients.
- Fold the mixture with a spatula, adding warm water gradually until a soft dough forms.
- Let the dough rest for 10 minutes, then divide it into 4 equal pieces and shape each into a round disk about 1 cm thick.
- Heat a skillet over medium heat, cooking each flatbread for 3–4 minutes per side until golden brown and puffed.
- For a crispier finish, preheat the oven and bake the flatbreads on a parchment-lined sheet for 8–10 minutes.
Notes
Best when served warm, but can be stored in an airtight container for up to 3 days. Reheat in the oven or skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop / Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 320
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg