I make this cottage cheese flatbread with just flour, cottage cheese, and a few pantry staples. It bakes up golden with crisp edges and has way more protein than regular flatbread. That’s a win-win-win in my opinion!
This high-protein flatbread is made with just 5 ingredients
I started making these when I wanted bread that wasn’t empty carbs but also didn’t taste like health food. Blending the cottage cheese completely smooth is the key—it disappears into the dough and adds protein without any weird texture or tangy taste.
The dough comes together in a food processor in under a minute. Resting it for 10 minutes relaxes the gluten so the flatbreads roll out thin without springing back. They puff slightly in the oven and crisp at the edges, but stay soft enough to fold or tear for dipping.
No yeast, no rising time, no kneading for 10 minutes. Just blend, pulse, rest, roll, bake.
I make these most often to scoop up my spinach dal or dip into my eggplant hummus. They’re also perfect torn into pieces alongside my dense bean salad or as a base for my naan pizza!
Key ingredients and why they matter
To make this low carb cottage cheese flatbread, you’ll need a cup of cottage cheese, all-purpose flour, baking powder, olive oil, garlic powder, and a pinch of salt.
Full ingredient list and detailed instructions in the recipe card.
- Cottage cheese: Adds protein and moisture. Full-fat gives richer flavor; low-fat works but flatbreads may be slightly drier. Small curd blends smoother than large curd. Drain excess liquid if your brand is very wet.
- All-purpose flour: Creates structure. Whole wheat flour works for half the amount if you want nuttier flavor, but flatbreads will be denser. I have tested half regular and half whole wheat flour and that seems to work better!
- Baking powder: Adds slight lift so flatbreads puff in the oven.
- Kosher salt: Enhances flavor. Don’t skip it.
- Garlic powder: Optional but adds savory depth.
- Olive oil: Brushed on top before baking for golden color and slight crispness.
TIPS & TRICKS
Shruthi’s top tips
- Blend cottage cheese completely smooth. Lumps create weak spots that tear when rolling. Process for a full 30 seconds and scrape down the sides.
- Small curd blends smoother than large curd. If you only have large curd, blend a bit longer.
- Drain wet cottage cheese before measuring. Too much liquid makes sticky dough that’s hard to roll.
- Room temperature cottage cheese incorporates more easily. Take it out of the fridge 15 minutes before starting.
- Rest the dough for 10 minutes. Skipping this step means the dough springs back when you try to roll it thin.
- Roll thin enough to see your hand shadow. Thick flatbreads stay doughy in the center.
- Check at 12 minutes. Oven temps vary. Edges should be golden, centers should look set but not wet.
- For softer flatbreads, brush with butter after baking. The steam softens them slightly.
How to make cottage cheese flatbread
- In a blender or food processor, blend cottage cheese until completely smooth, about 30 seconds, scraping down sides as needed. Add flour, baking powder, salt, and garlic powder (if using). Pulse until dough comes together into a shaggy ball.
- Turn dough onto a lightly floured surface. Knead 1-2 minutes until smooth. If dough is sticky, add flour 1 tablespoon at a time. Shape dough into a ball, cover with a clean kitchen towel, and let rest 10 minutes. This relaxes the gluten and makes rolling easier.
- Divide dough into 4 equal pieces. Roll each piece into a thin oval or circle, about 6 inches across and thin enough to see your hand shadow through it.
- Place flatbreads on a prepared sheet pan. Brush tops lightly with olive oil.
- Bake 12-18 minutes, checking at 12 minutes, until golden brown and slightly puffed. Flatbreads are done when edges are golden and center is no longer doughy. Let cool slightly before serving. Flatbreads will crisp as they cool.
How to serve high protein flatbread
Serve it with soups like my Greek chickpea or roasted cauliflower soup, or scoop it up with curries like cabbage curry or coconut red lentil curry. You can also enjoy it with hummus and falafel for a simple mezze spread.
Variations
- Fold in 2 tablespoons fresh rosemary, thyme, or za’atar with the flour.
- Add ¼ cup grated Parmesan to the dough or sprinkle with flaky sea salt before baking.
- Make flatbread pizza! Top baked flatbreads with sauce, cheese, and toppings. Broil until cheese melts. Check out this naan pizza for inspiration.
Storage and reheating suggestions
Store in an airtight container at room temperature up to 2 days. Refrigerate up to 5 days. Reheat in a dry skillet over medium heat or in a 350°F oven for 2–3 minutes until warm and slightly crisp again.
More cottage cheese recipes
Want to get creative with cottage cheese? Here are a few recipes I love!
Cottage Cheese Bread
Cottage Cheese Eggs
Cottage Cheese Alfredo
Cottage Cheese Egg Bake
Cottage Cheese Flatbread
Ingredients
- 8 oz cottage cheese, about 1 cup
- 1 cup all-purpose flour, plus more for rolling
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder, optional
- 1 tablespoon extra-virgin olive oil, for brushing
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a food processor, blend cottage cheese until completely smooth, about 30 seconds, scraping down sides as needed.
- Add flour, baking powder, salt, and garlic powder (if using). Pulse until dough comes together into a shaggy ball.
- Turn dough onto a lightly floured surface. Knead 1-2 minutes until smooth. If dough is sticky, add flour 1 tablespoon at a time.
- Shape dough into a ball, cover with a clean kitchen towel, and let rest 10 minutes. This relaxes the gluten and makes rolling easier.
- Divide dough into 4 equal pieces. Roll each piece into a thin oval or circle, about 6 inches across and thin enough to see your hand shadow through it.
- Place flatbreads on prepared baking sheet. Brush tops lightly with olive oil.
- Bake 12-18 minutes, checking at 12 minutes, until golden brown and slightly puffed. Flatbreads are done when edges are golden and center is no longer doughy.
- Let cool slightly before serving. Flatbreads will crisp as they cool.
Notes
- Blending the cottage cheese completely smooth is essential—lumps create weak spots that tear when rolling.
- Some notes on cottage cheese: small curd blend smoother than large curd. Full-fat gives richer flavor compared to low-fat, which might end up drier. Room temperature cottage cheese incorporates more easily.
- If cottage cheese is very wet, drain excess liquid before measuring!
- For softer flatbreads, brush with butter immediately after baking
- Add an egg for softer, more pliable flatbread: Blend 1 large egg with the cottage cheese. Omit the baking powder—the egg provides structure. Add 1–2 tablespoons extra flour when kneading. Better for wraps!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
