Easy Cottage Cheese Flatbread – Just 3 Ingredients!
The First Time I Made This (And Nearly Burned It)
You know how sometimes you just start chucking things together because you’re out of bread, hungry, and maybe a bit grumpy? That’s honestly how I stumbled into making this cottage cheese flatbread. I was half-distracted listening to my sister’s wild story about a runaway dog while trying to not burn down my kitchen. Anyway, the cheese sizzled, I panicked, but—miracle of miracles—it was edible! Actually, better than just edible. Now I joke that this flatbread is the underdog of last-minute dinners, always ready to save the day like a kitchen superhero (cape sold separately, obviously).
Why You’ll Seriously Love This
I make this when I’m halfway to hangry and want something that’s not just toast (honestly, I love toast but you can only eat so much). My family goes a bit mad for it because it works with basically every topping we throw at it—hummus, salami, even leftover curry. One time I tried to double the batch and still didn’t have enough for everyone, so now I don’t even bother pretending we’ll have leftovers. But the best part? You don’t need any fancy flour or yeast; it’s almost like a shortcut for people (like me) who don’t want to mess with dough on a weeknight.
Ingredients (Swaps That Have Saved Me More Than Once)
- 1 cup cottage cheese (I usually go full-fat, but I’ve used low-fat or even ricotta in a pinch. My grandma swears by Daisy brand, but, seriously, any tub will do.)
- 2 large eggs (Or three small ones if that’s all you’ve got—no worries. Someone once told me they used egg whites only, but I haven’t tried that. Yet!)
- 1/4 cup flour (All-purpose is my go-to. Whole wheat works too, but it comes out a teensy bit denser. I tossed in almond flour once and, well, the results were…creative.)
If You’re Ready: Here’s What I Do
- Heat up your oven. (I usually shoot for 400°F/200°C, but let’s be honest, I’ve forgotten to preheat—just let it warm up while you prep, it’ll be fine.)
- Mix everything. Just throw the cottage cheese and eggs in a big bowl, whisk it until it’s kinda smooth. Lumps? Totally fine. Add your flour and a little pinch of salt if you feel fancy. I sometimes sneak in garlic powder here, but that’s my wannabe-chef side showing.
- Pour and spread. Line a baking tray with parchment (or foil if you ran out, but parchment is less sticky). Dump your batter on, then sort of spread it out with a spatula or the back of a spoon. Don’t stress about the shape—mine’s usually some weird amoeba silhouette.
- Bake for 20ish mins. It should get golden and a bit puffy on the edges. Sometimes I check early because my oven runs hot (and one time, I let it go too long and got more of a cracker than a flatbread, oops).
- Let it rest just a smidge. This is where I usually try to sneak a bite and burn my tongue. Live and learn.
Notes I Picked Up (The Hard Way)
- If you spread it too thick, it’s more like a pancake—fine if that’s your jam. But I prefer that crisp edge, so thinner is better (for me).
- Parchment paper really makes cleanup easier. I used to skip it, and scraping the pan was Not Fun.
- Actually, I find it works better if you let the batter rest for 5 minutes so the flour hydrates a bit. But if you’re in a hurry, just crack on.
Weird and (Mostly) Wonderful Variations
- Sometimes I toss in a handful of grated cheddar or a sprinkle of za’atar for fun. Adds a nice savory note.
- I tried it once with chopped spinach—looked like Shrek bread but tasted okay!
- On second thought, avoid chia seeds. I thought they’d add crunch, but nope, just weird jelly spots.
What You Need (But Don’t Panic!)
- Mixing bowl (any decent bowl will do, I once used a mug for a mini batch…)
- Whisk or fork (I end up using a fork most days, lazy I guess)
- Baking tray (I lost mine for a month once and just used an old pizza pan. Worked a treat!)
- Parchment paper (But, uh, greased foil works in a pinch. Wax paper is Not Your Friend here.)
What About Leftovers? (Not That You’ll Have Any)
So, these keep fine in the fridge for up to two days—just pop them in a lidded container. You can reheat them in the oven for a bit of life, or in the toaster oven if you want the edges to crisp back up. Freezer? I tried it and they were a little sad when reheated, honestly. But in my house it never lasts past breakfast the next day, so YMMV. Sarah at The Kitchn has a post on freezing flatbreads if you’re curious—I learned a lot form her.
How I Like To Serve It (And How My Kids Do, Too)
I love this smeared with good butter and a sprinkle of flaky salt, or torn up with spicy hummus. My kids dunk it in soup or melt cheese on top for lazy grilled cheese. My cousin once even used a round one as a pizza base—hey, it’s not traditional, but it works. If you’ve got some chili jam on hand, trust me, that plus this flatbread is an underappreciated duo.
Lessons From My Many Flatbread Goofs
- I once tried to rush the baking and pulled it too soon. Result? Soggy middle. So, yeah, patience pays off here. Don’t hover, but don’t wander off too far either.
- If you use super wet cottage cheese, maybe add a teaspoon more flour or just cook a bit longer until you get that golden top. Learned that the messy way.
Your Questions, Answered (Sort Of)
- Can I use Greek yogurt instead of cottage cheese? I get this a lot! You can, but the texture changes—comes out more like a soft wrap, kinda tangy. Still tasty though.
- Do I need a blender to mix it? Not at all. Honestly, I only blend if I want it extra smooth. Whisk and fork combo does the trick.
- Is this gluten free? The regular recipe’s not, but if you swap the flour for a gluten free blend (like Bob’s Red Mill, which I like, see here) it works. Almond flour sort of works but changes the texture (as mentioned!)
- What if my flatbread looks lumpy? Don’t even worry about it. It’s homemade, and a little wonkiness just adds character. Plus, once you pile stuff on top, who’s judging?
- Any must-have toppings? Only rule in this house is: eat it with something you love. (Honey and feta is surprisingly dreamy.)
One Last Thing (That Has Nothing To Do With Bread)
So, random aside—my neighbor’s parrot does this perfect impression of my oven timer, which has caused at least three false alarms while making this recipe. If your kitchen erupts in odd beeping, check if it’s an actual timer or just an ambitious bird. Trust me. Anyway, happy flatbread baking!
Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- Nonstick cooking spray or a little olive oil for greasing
- Fresh chopped chives or parsley for garnish (optional)
Instructions
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1Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly spray or brush with oil.
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2In a mixing bowl, combine cottage cheese and eggs. Whisk or blend until mostly smooth.
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3Add flour, baking powder, salt, and garlic powder (if using) to the bowl. Stir until a thick batter forms.
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4Spoon the batter onto the prepared baking sheet, forming 4 even flat circles. Smooth with the back of a spoon.
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5Bake for 15 minutes or until the flatbreads are golden and set. Let cool slightly, then top with fresh herbs if desired.
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6Serve warm as a snack, for dipping, or as a wrap. Store leftovers in an airtight container in the refrigerator.
Approximate Information for One Serving
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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