Easy Cottage Cheese Flatbread Recipe in 20 Minutes

This easy cottage cheese flatbread recipe is my go-to when I want a quick, protein-packed base for wraps, pizzas, or just something warm and satisfying to dip. With just a few ingredients and 20 minutes from start to finish, it’s soft, flexible, and surprisingly flavorful—no yeast, kneading, or rising required.

Why You’ll Love This Recipe

I love how simple and fast this flatbread is to make. The cottage cheese gives it moisture, tenderness, and a protein boost, while the rest of the ingredients are probably already in my kitchen. It’s perfect for those moments when I need a quick side or snack, and I can dress it up any way I want—sweet or savory.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cottage cheese
• All-purpose flour (or whole wheat flour)
• Baking powder
• Salt
• Egg
• Olive oil or melted butter (for cooking)
• Optional: garlic powder, herbs, or grated cheese for flavor

Directions

1. I add the cottage cheese, egg, flour, baking powder, and salt to a food processor or mixing bowl.

2. I blend or stir until I get a soft, slightly sticky dough. If it’s too wet, I add a little more flour until it holds together.

3. I divide the dough into 4 equal portions and roll each one into a ball.

4. On a floured surface, I flatten and roll each ball into a thin round, about 1/4-inch thick.

5. I heat a non-stick skillet over medium heat and brush it with a little oil or butter.

6. I cook each flatbread for about 2–3 minutes per side, or until golden brown spots appear and it’s cooked through.

7. I stack the cooked flatbreads and wrap them in a clean towel to keep them warm and soft.

Servings and timing

This recipe makes about 4 flatbreads and takes just 20 minutes from start to finish, including prep and cooking time. It’s perfect when I need something fast and homemade.

Variations

• I stir in herbs like parsley, basil, or oregano for an herby flavor.

• For cheesy flatbread, I add grated Parmesan or mozzarella to the dough.

• I’ve made sweet versions too—just add a pinch of cinnamon and a drizzle of honey.

• Whole wheat or oat flour works if I want a more wholesome version.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4. To reheat, I warm them in a skillet or microwave for 10–15 seconds to soften. I also freeze cooked flatbreads with parchment between them and reheat straight from frozen in a pan.

FAQs

Can I use a blender instead of a food processor?

Yes, I’ve used both. A food processor works best, but a blender or even a fork and bowl will do the job if the cheese is soft enough.

What type of cottage cheese works best?

I use full-fat or low-fat small curd cottage cheese. If it’s chunky, I blend it smooth first for a more uniform dough.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend in place of the all-purpose flour. The texture changes slightly, but it still works well.

Is the dough supposed to be sticky?

It might be a little sticky, but I add flour gradually until it’s workable. I keep the surface floured while rolling to prevent sticking.

Can I use these as pizza crusts?

Definitely. I pre-cook them, then top with sauce and cheese and bake or broil for a few minutes. They hold up really well.

Conclusion

This cottage cheese flatbread is a quick, easy, and protein-rich recipe that I love keeping in my rotation. Whether I’m using it as a wrap, dipping it in soup, or building a quick flatbread pizza, it’s always soft, flavorful, and satisfying. And the best part? It’s ready in just 20 minutes.

Easy Cottage Cheese Flatbread Recipe in 20 Minutes

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 flatbreads
• Category: Bread, Snack
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

This Easy Cottage Cheese Flatbread Recipe in 20 Minutes is a quick, protein-packed alternative to store-bought flatbread. Made with cottage cheese, flour, and a few pantry staples, these soft and flexible flatbreads are perfect for wraps, dipping, or even mini pizzas. No yeast, kneading, or rising required—just mix, roll, and cook!

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Ingredients

• 1 cup cottage cheese (small curd, full-fat or low-fat)
• 1 cup all-purpose flour (or whole wheat flour)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1–2 tablespoons olive oil or melted butter (for cooking)
• Optional: garlic powder, chopped herbs, or grated cheese for added flavor

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Instructions

1. In a food processor or mixing bowl, combine cottage cheese, egg, flour, baking powder, and salt.

2. Blend or mix until a soft, slightly sticky dough forms. Add a little more flour if too wet.

3. Divide dough into 4 equal portions and roll each into a ball.

4. On a floured surface, flatten and roll each dough ball into a thin round (~1/4 inch thick).

5. Heat a non-stick skillet over medium heat. Brush with oil or butter.

6. Cook each flatbread for 2–3 minutes per side until golden brown and cooked through.

7. Stack cooked flatbreads and wrap in a clean towel to keep warm and soft.

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Notes

• Add herbs like parsley or oregano for savory flavor.

• Mix in grated cheese for extra richness.

• For a sweet version, add cinnamon and a touch of honey.

• Whole wheat or oat flour can be used for a more wholesome twist.

• Works great as a base for flatbread pizza—just add toppings and broil.