I made a high-protein Cottage Cheese Flatbread that’s soft, flavorful, and perfect for wraps or dips, and as someone who loves Easy Light Recipes I think you’ll be intrigued by how few ingredients are needed.
I never thought bread could be this easy, till I made this Cottage Cheese Flatbread. Soft, light and crazy simple, it uses cottage cheese and eggs for a bready base that still feels kind of healthy.
I sometimes throw it in a hot pan and end up with something perfect for Recipes For On The Go or quick Flat Bread Sandwiches. It holds fillings without falling apart, and sometimes i screw it up but still love the results.
If you want a high protein, quick, oddly addictive flatbread that feels like a win, you should try this.
Ingredients
- Cottage cheese: Creamy and tangy, high in protein, keeps flatbread soft and moist.
- Eggs: Bind dough, add structure and moisture, give protein and rich flavor.
- Flour: Provides carbs and structure, can be light or dense depending on type.
- Baking powder: Leavens fast, makes bread fluffy, use only when using plain flour.
- Olive oil: Adds healthy fats and flavor, keeps crumb tender, not overpowering.
- Garlic powder: Gives a savory kick, concentrated flavor, use sparingly or it’ll dominate.
- Dried oregano: Brings warm herbal notes, adds aroma and Italian style flavor.
- Salt: Enhances flavors, balances sweetness, small amount goes a long way.
- Fresh herbs: Mild fresh pop like parsley or chives, brightens taste and looks pretty.
Ingredient Quantities
- 1 cup (225 g) cottage cheese
- 2 large eggs
- 1 cup (125 g) all-purpose flour or 1 cup self-rising flour
- 1 teaspoon baking powder (use only if you’re using all-purpose flour)
- 1/2 teaspoon salt
- 1 tablespoon olive oil or melted butter
- 1/2 teaspoon garlic powder (optional)
- 1 teaspoon dried oregano or Italian seasoning (optional)
- freshly ground black pepper, to taste (optional)
- 2 tablespoons chopped fresh herbs like parsley or chives (optional)
How to Make this
1. Put 1 cup cottage cheese and 2 large eggs in a blender or bowl; blitz or mash until mostly smooth (a few small curds are ok), then stir in 1 tablespoon olive oil or melted butter.
2. In another bowl whisk 1 cup flour (use self-rising flour if you want to skip step 3), 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1 teaspoon dried oregano and freshly ground black pepper to taste.
3. If you used all-purpose flour add 1 teaspoon baking powder to the dry mix, if you used self-rising flour dont add baking powder.
4. Fold the dry mix into the cottage cheese mixture gently, dont overmix — stop when everything is combined. Stir in 2 tablespoons chopped fresh herbs if using. The batter should be thick but spoonable; if it feels like cement add a teaspoon or two of water or milk.
5. Let the batter rest 5 minutes so the flour hydrates and the baking powder starts working, meanwhile preheat a nonstick skillet or cast iron over medium-low heat.
6. Add a little oil or butter to the skillet and wipe with a paper towel so it’s lightly coated, scoop about 1/4 to 1/3 cup batter per flatbread onto the pan and gently spread with the back of the spoon to a 6-7 inch circle.
7. Cook 3 to 4 minutes until you see bubbles and the edges look set, then flip and cook another 2 to 3 minutes until golden and cooked through. If the center is still raw, cover the pan for 30 to 60 seconds to trap steam and finish cooking.
8. Repeat with the rest of the batter, adding a tiny bit of oil between batches. Keep finished flatbreads wrapped in a clean towel so they stay soft while you finish.
9. Serve warm as wraps or with dips, or cool and store in the fridge up to 3 days. To freeze, separate with parchment and freeze up to 2 months, reheat in a toaster or skillet for best texture.
Equipment Needed
1. Blender or a large bowl plus a fork or potato masher to smooth the cottage cheese
2. Measuring cups and spoons
3. Whisk for the dry ingredients
4. Rubber spatula and a wooden spoon for folding the batter
5. Nonstick skillet or cast iron pan
6. Small ladle or 1/4 cup scoop to portion the batter
7. Paper towel and a little oil or butter to lightly coat the pan
8. Plate or tray and a clean kitchen towel to keep the flatbreads warm while you finish
9. Parchment paper and an airtight container or freezer bag if you want to freeze leftovers
FAQ
Easy Cottage Cheese Flatbread – Soft, Healthy & So Delicious! Recipe Substitutions and Variations
- Cottage cheese → Ricotta (1:1, milder and slightly sweeter), thick Greek yogurt (1:1, strain if watery), silken tofu (blend smooth, use 1 cup for 1 cup cottage cheese for a dairy free option)
- Eggs → Flax or chia “egg” (1 tbsp ground flax or chia + 3 tbsp water per egg, let sit 5 min), aquafaba (3 tbsp chickpea liquid per egg, whips up nice), commercial egg replacer (follow package instructions)
- All purpose flour → Whole wheat pastry flour (1:1, a bit denser), 1:1 gluten free flour blend (use if avoiding gluten), oat flour (1:1 but may need a touch more moisture)
- Olive oil / melted butter → Avocado oil or light vegetable oil (1:1 swap), melted coconut oil (use if you dont mind faint coconut notes), ghee (1:1, adds rich flavor)
Pro Tips
1. Blend the cottage cheese smoother than you think you need, it makes the flatbreads way less lumpy. If you want some texture leave a few curds, but if the mix gets watery just scoop it into a sieve for a minute to drain off excess liquid.
2. Measure flour by spooning it into the cup and leveling it or even better use the gram amount, dont scoop straight from the bag or youll end up with dense, gluey batter. Give the mixed batter 5 to 10 minutes to rest so the flour hydrates and the gluten relaxes, it really helps tenderness.
3. Cook on a lower setting than you expect and be patient, especially with cast iron. Too hot and the outside browns before the middle cooks. A small test flatbread first will tell you if you need to lower the heat, and flip only once if you can.
4. Want softer breads later on Try stacking finished flatbreads and wrap them in a clean towel or place in a slightly warm oven (very low) while you finish the batch. To revive frozen ones, toast or warm in a skillet for best texture, microwave makes them rubbery unless you wrap them in a damp paper towel.
5. Small flavor and texture boosts: fold in a tablespoon of grated hard cheese or a spoon of yogurt for extra richness, or sprinkle herbs on top right after flipping so they stick. If you like crispier edges spread the batter a little thinner and cook a bit longer at a lower temp.
Easy Cottage Cheese Flatbread – Soft, Healthy & So Delicious! Recipe
I made a high-protein Cottage Cheese Flatbread that's soft, flavorful, and perfect for wraps or dips, and as someone who loves Easy Light Recipes I think you’ll be intrigued by how few ingredients are needed.
4
servings
230
kcal
Equipment: 1. Blender or a large bowl plus a fork or potato masher to smooth the cottage cheese
2. Measuring cups and spoons
3. Whisk for the dry ingredients
4. Rubber spatula and a wooden spoon for folding the batter
5. Nonstick skillet or cast iron pan
6. Small ladle or 1/4 cup scoop to portion the batter
7. Paper towel and a little oil or butter to lightly coat the pan
8. Plate or tray and a clean kitchen towel to keep the flatbreads warm while you finish
9. Parchment paper and an airtight container or freezer bag if you want to freeze leftovers
Ingredients
-
1 cup (225 g) cottage cheese
-
2 large eggs
-
1 cup (125 g) all-purpose flour or 1 cup self-rising flour
-
1 teaspoon baking powder (use only if you're using all-purpose flour)
-
1/2 teaspoon salt
-
1 tablespoon olive oil or melted butter
-
1/2 teaspoon garlic powder (optional)
-
1 teaspoon dried oregano or Italian seasoning (optional)
-
freshly ground black pepper, to taste (optional)
-
2 tablespoons chopped fresh herbs like parsley or chives (optional)
Directions
- Put 1 cup cottage cheese and 2 large eggs in a blender or bowl; blitz or mash until mostly smooth (a few small curds are ok), then stir in 1 tablespoon olive oil or melted butter.
- In another bowl whisk 1 cup flour (use self-rising flour if you want to skip step 3), 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1 teaspoon dried oregano and freshly ground black pepper to taste.
- If you used all-purpose flour add 1 teaspoon baking powder to the dry mix, if you used self-rising flour dont add baking powder.
- Fold the dry mix into the cottage cheese mixture gently, dont overmix — stop when everything is combined. Stir in 2 tablespoons chopped fresh herbs if using. The batter should be thick but spoonable; if it feels like cement add a teaspoon or two of water or milk.
- Let the batter rest 5 minutes so the flour hydrates and the baking powder starts working, meanwhile preheat a nonstick skillet or cast iron over medium-low heat.
- Add a little oil or butter to the skillet and wipe with a paper towel so it's lightly coated, scoop about 1/4 to 1/3 cup batter per flatbread onto the pan and gently spread with the back of the spoon to a 6-7 inch circle.
- Cook 3 to 4 minutes until you see bubbles and the edges look set, then flip and cook another 2 to 3 minutes until golden and cooked through. If the center is still raw, cover the pan for 30 to 60 seconds to trap steam and finish cooking.
- Repeat with the rest of the batter, adding a tiny bit of oil between batches. Keep finished flatbreads wrapped in a clean towel so they stay soft while you finish.
- Serve warm as wraps or with dips, or cool and store in the fridge up to 3 days. To freeze, separate with parchment and freeze up to 2 months, reheat in a toaster or skillet for best texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 116g
- Total number of serves: 4
- Calories: 230kcal
- Fat: 8.3g
- Saturated Fat: 2.3g
- Trans Fat: 0g
- Polyunsaturated: 0.6g
- Monounsaturated: 4g
- Cholesterol: 100.5mg
- Sodium: 509.5mg
- Potassium: 108mg
- Carbohydrates: 26g
- Fiber: 0.9g
- Sugar: 1.7g
- Protein: 12.7g
- Vitamin A: 155IU
- Vitamin C: 0.1mg
- Calcium: 50mg
- Iron: 1mg
