Whip up this 2-ingredient cottage cheese flatbread for a quick protein boost. Easy, macro-friendly, and perfect for healthy weeknight dinners.
Ingredients
Instructions
Preheat a non-stick skillet or griddle over medium heat. In a medium bowl, combine cottage cheese and flour. Stir until a soft dough forms. If the dough is too sticky, add a little more flour; if too dry, add a splash of milk.
Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a 6-inch round, about 1/4-inch thick.
Place one flatbread onto the hot skillet. Cook for 3-4 minutes per side, until golden brown spots appear and the flatbread is cooked through. Repeat with remaining dough.
Serve warm as a wrap, side, or snack. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
For best results
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Add garlic powder, dried herbs, or everything bagel seasoning to the dough for extra flavor.
- Make sure the skillet is hot before adding the flatbread to get those beautiful golden spots.
Variations
- Use Greek yogurt instead of cottage cheese for a tangier flavor.
- Swap whole wheat flour for almond flour for a low-carb option (adjust liquid as needed).
- Stuff the flatbread with cheese and veggies before cooking for a stuffed version.
Nutrition
- Calories180 kcal
- Total Fat4g
- Saturated Fat2g
- Cholesterol15mg
- Sodium320mg
- Total Carbohydrates24g
- Dietary Fiber3g
- Sugars2g
- Protein14g