Pin It The first time I made these, I was hunting for something between naan and a tortilla—something that could hold soup without falling apart but wouldn't feel heavy. I found cottage cheese hiding in the back of my fridge and thought, why not? The dough came together in minutes, and when those first flatbreads hit the hot pan, the kitchen filled with this toasted, slightly tangy smell that made me stop what I was doing.
I made these for a friend who was strict about store-bought bread, and watching her tear one open and find that pillowy interior was worth the mess on my stovetop. She asked for the recipe before she even finished eating, which felt like the highest compliment possible.
Ingredients
- Plain flour: Use 200 g (1 2/3 cups) and have extra for dusting—the dough will be slightly sticky at first, but that's what makes them chewy, not tough.
- Greek yogurt: 120 g (1/2 cup) is your moisture and tang—don't skip it or replace it with regular yogurt, the thickness matters.
- Cottage cheese: 100 g (1/2 cup) is the secret ingredient that keeps these soft for days; it breaks down into the dough and creates tiny pockets of tenderness.
- Baking powder: Just 1/2 teaspoon gives you a subtle lift without making them fluffy or cake-like.
- Fine sea salt: 1/2 teaspoon seasoning the dough itself, not just the surface.
- Olive oil or melted butter: 2 tablespoons for the pan—butter gives richer color, oil keeps them lighter if that's what you prefer.
Instructions
- Mix the dry base:
- Combine flour, baking powder, and salt in a large bowl. This takes 30 seconds and prevents lumps from hiding in your dough later.
- Add the wet ingredients:
- Spoon in the yogurt and cottage cheese, then mix with your hands or a sturdy spoon until a shaggy, rough dough forms. Don't overmix—this isn't bread dough that needs years of development.
- Knead gently:
- Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes until it's smooth and holds together. If it sticks to your hands, dust with more flour in small pinches rather than dumping it all at once.
- Divide and shape:
- Split the dough into 6 equal pieces and roll each into a ball. Let them rest for a minute if you have time—they'll be easier to flatten.
- Roll thin:
- Using a rolling pin, flatten each ball into a round about 5 to 6 mm (1/4 inch) thick. Dust with flour as you go so it doesn't stick to the pin.
- Heat your pan:
- Set a nonstick skillet or cast iron pan over medium heat and let it warm for a minute. The pan should be hot enough that a drop of water sizzles slightly.
- Cook with oil or butter:
- Lightly brush the hot pan with your chosen fat, then lay a flatbread on the surface. You can cook two at a time if they fit without crowding.
- Watch for the golden spots:
- Cook for 2 to 3 minutes on the first side until you see light brown spots and the bread feels set when you gently press the edge. Flip and cook the other side until it matches.
- Keep them warm:
- Transfer each finished flatbread to a plate and cover loosely with a clean kitchen towel. This keeps them soft and warm while you finish the batch.
Pin It There's a moment when you pull a warm flatbread off the pan and it's still steaming, and you tear off a piece just to taste it plain. That's when you know you've made something worth making again.
Flavor Variations That Actually Work
Once you master the basic dough, you can fold in chopped fresh herbs like parsley, dill, or chives right after mixing the wet and dry ingredients. A teaspoon or two of minced garlic mixed in the dough adds a savory depth without overpowering the tang. I've also scattered nigella seeds or a pinch of ajwain on the dough before rolling—they toast in the pan and give you something unexpected.
Why Cottage Cheese Changes Everything
Most yogurt flatbreads are fine, but they dry out by the next day. The cottage cheese acts like a moisture trap—those little curds hydrate the flour in a way yogurt alone can't. It also adds a subtle tang that makes you want more, even when you're eating them plain.
What to Serve With Them
These flatbreads work for almost anything: tear them into a bowl of dal or lentil soup, use them as wraps for leftovers, or serve them warm with yogurt and cucumber for a simple lunch. They're sturdy enough to hold weight but tender enough to not feel like you're eating cardboard.
- Warm hummus or labneh on the side transforms them into something restaurant-worthy.
- Store extras in an airtight container and reheat in a dry pan for 30 seconds—they come back to life perfectly.
- Make a double batch and freeze the rolled-but-uncooked flatbreads, then cook straight from frozen, adding just a minute to the cooking time.
Pin It These flatbreads have become my answer to almost everything—quick enough for a weeknight dinner, special enough to serve guests, and simple enough that even when you're tired, you'll actually want to make them.