Save to Pinterest The smell of garlic and browning dough pulled my youngest out of her room one Sunday morning, still in pajamas, asking what I was making. I'd been experimenting with ways to use up cottage cheese that always seemed to lurk in the back of the fridge, and these flatbreads turned out to be the happy accident we didn't know we needed. They puffed and bubbled in the skillet like little clouds, golden and soft, with a faint tang that made them taste homemade in the best way. We ate the first batch standing at the counter, still warm, with nothing but a smear of butter.
I started making these on weeknights when dinner needed to be flexible. Sometimes we'd fill them with scrambled eggs and spinach, other times with hummus and roasted vegetables. My husband once topped his with marinara and mozzarella, then slid it under the broiler for two minutes. It became his go-to when he didn't want to order takeout but also didn't want to really cook.
Ingredients
- All-purpose flour: The base that gives structure, and you'll want a little extra for dusting so the dough doesn't stick when you roll it out.
- Baking powder: This is what makes the flatbreads puff up and stay light instead of dense.
- Fine salt: Balances the tang from the cottage cheese and brings out the flavor of the herbs.
- Garlic powder: Optional, but it adds a subtle savory note that makes these taste like something special.
- Full-fat cottage cheese: Drain it well or your dough will be too wet, and the richness keeps the flatbreads tender.
- Large egg: Binds everything together and adds a bit of golden color when they cook.
- Olive oil: A tablespoon in the dough keeps it soft, and a little more in the pan prevents sticking.
- Fresh chopped herbs: Parsley or chives add brightness, but you can skip them if you're in a hurry.
- Water: Only if the dough feels too crumbly, add it slowly so you don't overdo it.
Instructions
- Mix the dry ingredients:
- Whisk the flour, baking powder, salt, and garlic powder in a medium bowl until there are no lumps. This step takes thirty seconds but makes sure everything is evenly distributed.
- Combine the wet ingredients:
- In another bowl, mash the drained cottage cheese with the egg, olive oil, and herbs using a fork until it's mostly smooth. A few small curds are fine.
- Bring the dough together:
- Pour the wet mixture into the dry and stir gently with a spatula until a shaggy dough forms. If it's too dry, add water one teaspoon at a time until it holds together.
- Knead briefly:
- Turn the dough onto a floured surface and fold it over itself six to eight times, just enough to make it cohesive. Overworking it will make the flatbreads tough.
- Rest the dough:
- Cover the dough with a towel or plastic wrap and let it sit for ten minutes. This relaxes the gluten and makes rolling easier.
- Divide and roll:
- Cut the dough into four equal pieces and roll each into a ball. Flatten each ball into a round about a quarter inch thick, dusting with flour as needed.
- Heat the skillet:
- Warm a nonstick or cast-iron skillet over medium heat and brush it lightly with olive oil. You want it hot enough to sizzle but not smoking.
- Cook the first side:
- Place one flatbread in the skillet and cook for two to three minutes until bubbles appear and the bottom is golden. Don't press down on it.
- Flip and finish:
- Flip the flatbread and cook another one to two minutes until both sides are browned and cooked through. Adjust the heat if it's browning too fast.
- Keep warm and repeat:
- Transfer the cooked flatbread to a plate and cover with a clean towel to keep it soft. Repeat with the remaining dough, adding more oil to the pan as needed.
Save to Pinterest One evening I made a double batch and froze half, thinking I'd use them later for quick lunches. Two weeks later, I pulled them out, reheated one in a dry skillet, and filled it with leftover chicken and greens. It tasted just as good as the day I made it, and I realized these flatbreads had quietly become one of those recipes I could count on when I didn't have the energy to start from scratch.
How to Store and Reheat
Stack the cooled flatbreads with a piece of parchment between each one and seal them in an airtight container or zip-top bag. They'll keep in the fridge for up to three days or in the freezer for a month. To reheat, warm them in a dry skillet over medium heat for about thirty seconds per side, or microwave with a damp paper towel for fifteen seconds. The skillet method brings back that just-cooked softness, while the microwave is faster but slightly less crisp.
Flavor Variations to Try
If you want to change things up, fold in a handful of finely chopped spinach or a tablespoon of minced sun-dried tomatoes before you shape the dough. I've also swapped the garlic powder for smoked paprika when I wanted a little warmth, and once I stirred in some crumbled feta with the cottage cheese for a tangier, saltier bite. You can even make these sweet by leaving out the garlic and herbs, then brushing the cooked flatbreads with melted butter and cinnamon sugar.
Serving Suggestions
These flatbreads are incredibly versatile and work for breakfast, lunch, or dinner. Use them as wraps for scrambled eggs, grilled chicken, or roasted vegetables. Serve them alongside soups or stews for dipping, or turn them into personal pizzas by adding sauce, cheese, and toppings, then baking at 425°F for eight to ten minutes. They're also wonderful with hummus, tzatziki, or any dip you love.
- Brush with garlic butter right after cooking for extra richness.
- Top with fresh herbs and a sprinkle of flaky salt before serving.
- Cut into wedges and serve as an appetizer with spreads.
Save to Pinterest There's something quietly satisfying about pulling a warm flatbread off the skillet and watching it steam in your hands. I hope these become a staple in your kitchen the way they have in mine.
Recipe Questions & Answers
- → Can I make these flatbreads gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend and add 1 tablespoon of ground flaxseed for better texture and binding.
- → How do I store leftover flatbreads?
Store them in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat in a skillet or microwave with a damp paper towel to restore softness.
- → Why is my dough too dry or crumbly?
Add water 1 teaspoon at a time until the dough comes together into a soft, slightly sticky ball. The moisture content of cottage cheese can vary by brand.
- → Can I add other ingredients to the dough?
Absolutely! Try adding finely chopped spinach, sun-dried tomatoes, or different herbs like basil or oregano for extra flavor and color.
- → What's the best way to use these flatbreads?
They're incredibly versatile. Use them as wraps for sandwiches, serve alongside hummus or tzatziki, or top with sauce and cheese for a quick homemade pizza baked at 425°F for 8-10 minutes.
- → Do I need to drain the cottage cheese well?
Yes, draining excess liquid from the cottage cheese is important to prevent the dough from becoming too wet and sticky. Pat it dry with paper towels if needed.