Protein Flatbreads

This Cottage Cheese Flatbread recipe is an easy homemade flat bread with more than double the protein of traditional pan fried flatbread!

Course Bread, Meal Prep

Cuisine Bread, Middle Eastern

Keyword cottage cheese flatbread, high protein flatbread

Prep Time 5

Cook Time 10

Resting time 45

Total Time 1

Servings flatbreads

Calories 105kcal

Author Chrissie

Equipment

mixing bowls
measuring cups and spoons
Pastry Brush
Blender
Plastic Wrap
Large bowl
cast iron skillet or any heavy bottomed skillet
Rolling Pin

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

US Customary - Metric

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!

Video

Notes

Replacing the yeast with 2 teaspoons of baking powder also works, but traditional flatbreads contain yeast which gives them a distinctive bready, flavour.

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.

Nutrition