Description
Warm, golden, and slightly tangy cottage cheese flatbread that is crisp at the edges and soft in the middle, perfect for a high-protein bread substitute.
Ingredients
Scale
- 200 g (1 1/2 cups) all-purpose flour
- 30 g (1/4 cup) whole-wheat flour
- 1 tsp baking powder (4 g)
- 1/2 tsp Diamond Crystal kosher salt
- 225 g (1 cup) full-fat cottage cheese
- 1 large egg (50 g)
- 30 ml (2 tbsp) extra-virgin olive oil
Instructions
- Measure and mix dry ingredients: Combine flour, whole-wheat flour, baking powder, and salt in a bowl and whisk until uniform.
- Blend cottage cheese and wet ingredients: In a separate bowl, whisk together cottage cheese, egg, and olive oil until mostly smooth.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and fold until just combined.
- Shape the flatbreads: Divide dough into 4 equal pieces and roll each piece into a circle about 7–8 inches in diameter.
- Heat the pan and cook: Preheat a skillet over medium-high heat, brush with olive oil, and cook each flatbread for 2–3 minutes per side until golden brown.
- Add toppings and finish: Optionally, broil cooked flatbreads with toppings for 1–2 minutes and serve warm.
Notes
Avoid overmixing to prevent tough flatbreads. Resting the dough can help with handling.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 95mg