So, I Kinda Fell in Love with This Easy Flatbread
Okay, let me paint you a picture: one lazy Saturday, I had next to nothing in the fridge, save for a sad-looking tub of cottage cheese, some flour, and the usual odds and ends. Flash of inspiration (read: desperation) struck—what if I could make a flatbread out of this stuff? Long story very short, that’s exactly what happened, and now it’s become one of those recipes I always come back to. Bonus: my nephews called it a “squishy pizza” when I first made it. Yes, we all laughed for entirely too long at that.
Why You’ll Love This—If You’re Anything Like Me
I throw this together when I can’t face another sandwich, or honestly, whenever I remember cottage cheese exists (which is less often than it should be). My family goes mad for it; apparently, anything with the word “cheese” has magical properties in our house. It’s forgiving—you don’t need to stress if your dough is a bit sticky or, on the flip side, threatening the windows with its dryness. Oh, one more thing: if you’re in a rush, this is not one of those waiting-for-three-risings type of breads. Plus, minimal washing up. Winner!
What You’ll Need (and a Few Swaps)
- 1 cup (about 220g) cottage cheese—full fat always tastes best, but I’ve used low-fat in a pinch. Some folks swear by Daisy brand, but honestly? Supermarket own-brand works too.
- 1 cup plain flour (or use half whole wheat if you fancy the taste. Or, you know, you ran out of plain. I have.)
- 1 large egg (or two small ones—occasionally I mess that up, and nothing terrible ever happens)
- 1 tablespoon olive oil (but I’ve tried melted butter and that’s not too shabby either)
- Pinch of salt (but you can skip this if your cottage cheese is already salty… and I always taste a fingerful just to check, don’t judge me)
- Optional: sprinkle of Italian herbs, fresh or dried (oregano is nice but who am I to dictate?)
How I Actually Make It (with Occasional Chaos)
- Get a bowl—any bowl that’s big enough for a bit of a mix. Dump in the cottage cheese. Sometimes I mash it slightly with a fork so there aren’t any massive curds. If it’s looking runny, I just roll with it (or use a bit less flour later).
- Add the egg and olive oil, then give it a stir. It’ll look like a bit of a mess at this point. Don’t worry—mine always does, and it somehow fixes itself.
- Now, flour. Add it in gradually. I start with about half a cup, stir, then slowly add the rest. If you accidentally lob it all in at once and it clumps up, just squeeze the dough a few times (like you’re giving it a pep talk).
- If you’re using herbs, lob them in too. I usually eyeball a teaspoon. When it starts coming together, I tip it onto a floured surface and knead for a minute or so—just until it’s smooth-ish. Actually, sometimes I just use a silicone spatula in the bowl cause I can’t be bothered cleaning the counter.
- Heat a large frying pan over medium heat. Splash in a little oil, or just go dry if you’ve been heavy-handed with the oil in the dough like I sometimes am.
- Divide the dough into 4-ish balls (or however many looks right), flatten them into rough rounds—think squat pancakes. It’s not a beauty contest.
- Slap a round onto the hot pan. It’ll sizzle a bit. Cook for about 2-3 minutes each side, or until you peek underneath and see golden spots. Flip it. Take a moment to inhale—smells good, yeah?
- This is usually where I sneak one straight from the pan, promising myself it’s just to “check doneness” (but honestly it’s just greed).
- Keep going with the rest. Stack ‘em up on a plate under a tea towel to keep warm. Or just eat them instantly.
Stuff I’ve Learned (The Hard Way)
- If your cottage cheese is super wet, maybe drain it a bit (I never remember, and sometimes my dough’s stickier, but it’s edible regardless).
- Dough too stiff? A splash of milk helps. Too wet? More flour; nothing fancy.
- I once forgot the salt. It was, well, bland—but fine if you’re dunking it in something saucy.
Flatbread Experiments That (Mostly) Worked
- Tried with garlic powder: tasty! A bit of kick.
- Chopped spinach mixed in: looks pretty, ups the health factor.
- Tried skipping the egg once—bread was crumbly (Not recommended. Wouldn’t do again.)
- I did add a spoon of Greek yogurt once in place of some cottage cheese—texture was fluffier. Maybe too fluffy, if I’m honest.
Stuff You’ll Need—But You Can Probably Improvise
- Mixing bowl (use a big mug in a pinch, yeah it’s awkward but it works)
- Spatula or big spoon
- Frying pan or skillet (any non-stick-ish thing will do, even the beat-up old one covered in pancake scars)
- Rolling pin (sometimes I use my hands, or even a wine bottle—don’t judge. Resourceful, right?)
If You Somehow End Up with Leftovers (Unlikely)
Just pop the flatbread into a sealed container or zip-bag, it’ll stay okay on the counter for a day or so; fridge for up to three. I think it tastes better the next day actually—bit chewier, nice for sandwiches. Though honestly, in my house it never lasts more than a day!
How I Like to Serve It (And Maybe, You Will Too)
Top with smashed avocado and tomatoes (that’s the grown-up version). My niece slathers hers with strawberry jam, which is weirdly good. We’ve also used it as a base for emergency pizzas—just sauce, cheese and whack under the grill. Oh, and if I’m being proper, alongside soup for dipping. It soaks up broth like a charm.
What I Wish I’d Known (Flatbread Wisdom, Such As It Is)
- I once tried cooking it over super high heat to go faster. Burnt outside, raw inside. Don’t do it—patience is key (which is not my strong suit, but I try).
- Resting the dough for 5-10 minutes makes it easier to handle, but let’s be real, I often skip this and it’s fine.
Flatbread FAQ—Here’s What Friends Have Actually Asked
- Can you use ricotta instead of cottage cheese?
I have done, and you totally can. It’ll be smoother and less tangy—but still yum. - What flour works best?
I usually use plain (all-purpose), but in a bind, self-raising works (it’s a bit puffier, no worries). Haven’t tried almond flour, but I suspect it’d be fall-apart city. - Is this gluten-free?
Not as written, but swap in a good gluten-free blend. Might need a touch less, as they sometimes soak up more liquid. - Any tips for spreading it thin?
Flour your hands, and just pat it out—don’t stress about making textbook-perfect rounds. Mine are always oddly shaped (blame the dog for distractions). - Can you freeze these?
I don’t, but my mate Sam swears you can, with parchment between. Defrost in the toaster or oven.
Just One More Thing…
I wandered onto Serious Eats last weekend for bread ideas (rabbithole warning!) and came back convinced that the world of flatbreads is far wider than I ever imagined. If you’re after a slightly fancier cousin to this recipe, have a peek at this homemade naan guide on The Kitchn. But cottage cheese flatbread? It’s still my can’t-fail staple.
Let me know how it goes (preferably with a funny mishap story of your own—the good, the bad, the lumpy dough!).
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 cup oat flour (or all-purpose flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley (optional)
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a large mixing bowl, combine cottage cheese, eggs, and olive oil. Whisk until smooth.
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3Add in the oat flour, baking powder, salt, and garlic powder. Stir until a thick, smooth batter forms. Fold in the parsley if using.
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4Spread the mixture into 4 even circles on the prepared baking sheet, each about 1/4 inch thick.
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5Bake for 18-20 minutes until the flatbreads are firm and starting to turn golden at the edges.
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6Allow to cool slightly before serving, then enjoy plain or with your favorite toppings.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
160cal
Protein:
10 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
16 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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