Cottage Cheese Flatbread Delight (Printable)

Soft golden flatbreads with yogurt and cottage cheese, ideal for wraps, dips, or warm snacks.

# Ingredient List:

→ Dough

01 - 1 2/3 cups (200 g) plain flour, plus extra for dusting
02 - 1/2 cup (120 g) Greek yogurt
03 - 1/2 cup (100 g) 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

# Steps:

01 - In a large bowl, mix the plain flour, baking powder, and sea salt until evenly combined.
02 - Incorporate Greek yogurt and cottage cheese into the dry mixture. Stir with a spoon or use your hands until a shaggy dough forms.
03 - Transfer the dough to a lightly floured surface and knead gently for 2 to 3 minutes until smooth, adding extra flour sparingly if sticky.
04 - Separate the dough into six equal portions and roll each into a ball.
05 - On a floured surface, roll each ball into a flat round approximately 1/4 inch (5–6 mm) thick, dusting with flour as necessary.
06 - Heat a nonstick or cast iron skillet over medium heat until hot.
07 - Brush the skillet lightly with olive oil or melted butter to prevent sticking.
08 - Fry one or two flatbreads at a time for 2 to 3 minutes on each side until golden spots form and the bread is cooked through.
09 - Transfer cooked flatbreads to a plate and cover with a clean towel to retain warmth. Repeat until all dough is cooked.

# Tips from the Pros:

01 -
  • They're genuinely soft and chewy, with that dairy-enriched tenderness that makes you reach for another one.
  • The whole thing comes together in thirty minutes, so you can have fresh flatbread without the fuss of yeast and rising times.
  • Cottage cheese adds protein and that subtle tang that makes them taste less basic than plain flour and water.
02 -
  • Cottage cheese adds moisture that flour absorbs differently depending on humidity; if your dough feels too wet, add flour a teaspoon at a time rather than all at once.
  • Cooking on medium heat matters more than you'd think because too-high heat burns the bottom before the inside cooks through, while medium gives you golden spots with a tender crumb.
03 -
  • Weighing your flour gives you consistent texture every time; volume measurements can vary by as much as twenty percent depending on how tightly you pack it.
  • If the dough tears while you're rolling, just pinch it back together; cottage cheese dough is forgiving and heals seamlessly if you overlap the tear.
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