This Cottage Cheese Flatbread recipe is an easy homemade flat bread with more than double the protein of traditional pan fried flatbread! Perfect for easy meals and making homemade high-protein flatbread pizza!

Estimated reading time: 9 minutes
When it comes to adding more protein into your diet, every little bit helps! We love making simple swaps to increase our protein content, and this Cottage Cheese Flatbread recipe has come in SO handy. We love making a big batch (doubling the recipe works great!) and storing them in the freezer for easy grab and go lunches, and they make the BEST easy base for a high protein flatbread pizza!

Cottage cheese flatbreads are a soft, pan-cooked bread made with a yeast dough enriched with blended cottage cheese for extra protein. It’s a beginner-friendly recipe, perfect for people following a high protein diet. The resulting flatbreads resemble traditional flatbreads, with a slightly more elastic dough with a slightly higher moisture content.
This Cottage Cheese Flatbread makes delicious flatbreads that can be served just like naan, pitas, or flatbreads with any Indian dishes, Greek dishes, or Middle Eastern dishes.

There are SO many reasons why we love this cottage cheese flatbread recipe! Here are just a few:
- They are HIGH in PROTEIN: With 7 grams of protein per flatbread, they are a great alternative to classic or store bought flatbreads – these ones contain more than double the protein in a regular flatbread!
- They’re VERSATILE: Serve them with your favourite Indian dishes, use them as pizza crusts, serve them next to soups, dips or with your favourite sandwich toppings.
- They’re CUSTOMIZABLE: Add your favourite dried herbs, onion powder, everything but the bagel seasoning, or Italian seasoning.
- They’re MEAL PREP FRIENDLY: They keep well in the fridge for 3-5 days or in the freezer for up to three months

Here are some ways we love to serve this cottage cheese flat bread recipe!
- Soak up all the sauce with these flatbreads when you serve our favourite Dairy Free Butter Chicken or this Easy One Pan Lentil Daal Curry
- If you’re looking for a appetizer, slice up some of these cottage cheese flatbreads and serve with Roasted Garlic Hummus, Roasted Beet Hummus, or this Garlic Parmesan White Bean Hummus
- They’re perfect served alongside our favourite Halloumi Salad or this spiced Carrot Ginger Soup
- We love to use them as pizza crusts and make high protein flatbread pizza with grilled chicken, spinach or arugula, chopped veggies, and mozzarella cheese.
- Make them extra big and use them like a pita, filling them with your favourite sandwich toppings! We love eating them with mayo, turkey, tomato, and lettuce for a higher protein turkey sandwich on the go!

Want to make the BEST high protein cottage cheese flatbread? Here’s how to do it!
This is a very important step! Well blended cottage cheese offers your flatbreads a nice, silky texture and a moist dough. We prefer using a high power blender to blend the cottage cheese until smooth, but a food processor should work too.
This is a sticky dough. If you spray your hands with a little bit of oil and you resist the urge to add too much flour as you work with it, you’ll be rewarded with an amazing high protein flatbread that’s not too dry.
If you roll your flatbreads too thin they will cook too fast, begin to burn and be very dry. Dough that’s too thin can also tear easily.
Make sure you preheat your pan over medium-high heat before you start cooking the flatbreads. A hot pan helps create air bubbles and the beautiful golden brown spots that give the flatbreads the charred flavour.


If you run into trouble with your homemade cottage cheese flatbread, here are some issues you might encounter and how to fix or prevent them:
If the dough is too sticky to handle, sprinkle more flour, a tablespoon at a time, until the dough is sticky but workable. Make sure there’s not a lot of extra moisture in your cottage cheese before you blend it. You can also spray your hands with a little bit of cooking spray or spray oil to prevent the dough from sticking.
Dry, crumbly dough is the result of too much flour. Make sure you measure your ingredients properly and add more blended cottage cheese or even some water a tablespoon at a time, until the dough comes together.
Make sure you don’t over knead your dough and you cook your flatbreads through, but don’t over cook them.
Make sure your pan is hot enough when you start cooking your flatbreads. If the pan isn’t hot enough, the flatbreads won’t brown and therefore won’t get that classic flatbread texture and colour.
Make sure your cast iron pan is seasoned well (if that’s what you’re using) or you oil the non stick pan just a little bit between each flatbread.

Here’s everything you’ll need to make this delicious homemade cottage cheese flatbread (paid links):
- 2 cups cottage cheese, blended
- 2 cups all purpose flour
- 2 1/4 teaspoons active dry yeast
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder

Here’s a list of the basic kitchen equipment you’ll need to make these cottage cheese flat breads (paid links):
- mixing bowls
- measuring cups and spoons
- Pastry Brush
- Blender
- Plastic Wrap
- Large bowl
- cast iron skillet or any heavy-bottomed skillet

Time needed: 1 hour
- Prepare the cottage cheese and the rest of the ingredients.
Blend the cottage cheese in a high power blender until it’s smooth.
In a large mixing bowl, mix the dry ingredients. - Make the dough.
Add the blended cottage cheese mixture and mix well until a ball of dough is formed.
Turn the dough out onto a clean and lightly floured work surface. This is a sticky dough so you might need to add a couple tablespoons of flour as you work it, but make sure you don’t add too much. Knead the dough for a few minutes.
Return the dough ball to the bowl and rest it for 45-60 minutes. Rest it in a warm, draft-free area, covered with plastic wrap or a clean tea towel. The dough doesn’t need to double in size. - Shape the flatbreads.
After it’s rested, turn it out onto the work surface again and divide it into 12 equal pieces. Roll them with the rolling pin until you get flatbreads about the size of your hand.
- Cook!
Over medium-high heat, warm up a cast iron skillet or any heavy bottomed pot and add a little bit of oil.
Add the flatbreads, one at a time and cook them for a few minutes on each side.
Remove to a plate and cover them with a clean tea towel. - Enjoy!
Serve it alongside your favourite dish!

Can I use store bought whipped cottage cheese?
Yes, you totally can! You just have to make sure the cheese is smooth and doesn’t have too much extra moisture. You might need to add a little less than the recipe calls for, since when you blend 2 cups of cottage cheese yourself, you end up with an amount slightly less than 2 cups.
What can I substitute the cottage cheese with?
You can use strained greek yogurt but the flavour and texture might be slightly different.
When is the dough fully risen?
The flatbread dough doesn’t need to double in size, it just needs enough time for the gluten to relax and the yeast to properly activate. We’re aiming for a little bit of puff and elasticity.
Can I make the dough ahead of time?
Yes, after kneading it you can refrigerate your flatbread dough overnight. Let it come to temperature on the counter for 20-30 minutes before rolling it out and cooking the flatbreads,
How do I reheat cottage cheese flatbreads?
Warm and crisp them up in a hot skillet for 30 seconds per size or warm them up in the air fryer for a couple minutes at 400 degrees Fahrenheit (200 degrees Celsius). You can also microwave or toast them in the toaster.


We hope you love this cottage cheese flatbread recipe as much as we do! Let us know in the comments below, how would you serve these delicious flat breads? We’d love to know!
- Protein Bagels
- Cottage Cheese Queso
- Protein Smoothie
- Grilled Chicken
- Egg Bites
- Protein Pancakes
- Chicken Orzo Bake
- Easy Skillet Tomato Spinach Frittata
- Baked Chicken Tenders
Stay tuned for this delicious recipe video, coming soon! Until then, check out our YouTube Channel for more recipe videos!
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Protein Flatbreads

Recipe: Equipment
- cast iron skillet or any heavy bottomed skillet
Recipe: Ingredients
- 2 cups cottage cheese blended
- 2 cups all purpose flour
- 2 1/4 teaspoons active dry yeast
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
Recipe: Instructions
- Blend the cottage cheese in a high power blender until it's smooth.
- In a large mixing bowl, mix the dry ingredients.
- Add the blended cottage cheese and mix well until a ball of dough is formed.
- Turn the dough out onto a clean and lightly floured work surface. This is a sticky dough so you might need to add a couple tablespoons of flour as you work it, but make sure you don't add too much. Knead the dough for a few minutes.
- Return the dough ball to the bowl and rest it for 45-60 minutes. Rest it in a warm, draft-free area, covered with plastic wrap or a clean tea towel. The dough doesn’t need to double in size.
- After it's rested, turn it out onto the work surface again and divide it into 12 equal pieces. Roll them with the rolling pin until you get flatbreads about the size of your hand.
- Over medium-high heat, warm up a cast iron skillet or any heavy bottomed pot and add a little bit of oil.
- Add the flatbreads, one at a time and cook them for a few minutes on each side.
- Remove to a plate and cover them with a clean tea towel.
- Serve alongside your favourite curry or any other favourite dish!
Recipe: Notes
Storage instructions
These flatbreads keep well in the fridge for 3-5 days or in the freezer for up to 3 months if protected well from freezer burn.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

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