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Basic stuff turns into soft, fluffy flatbreads in this protein-packed option that's great for hectic days. These handy rounds mix the fresh tang of cottage cheese with flour to make soft bread that tastes great by itself or loaded with your favorite toppings.
I stumbled upon this method during a crazy-busy week when I needed bread but couldn't spare time for regular baking. It's now become our go-to quick bread, with everyone rushing to the kitchen to grab the first warm pieces right off the pan.
Must-Have Ingredient Breakdown
- Cottage cheese (1 cup): go with full-fat for the richest taste and feel, let it sit out a bit for easier mixing
- Self-rising flour (1 cup): newer flour helps them puff up better
- For DIY self-rising flour: mix regular flour with baking powder and salt
- Extra flavor add-ins: try fresh herbs, garlic powder, or black pepper
Whipping Up Your Flatbreads
- Step 1: Putting The Dough Together
- Start by getting your cottage cheese amount just right - too much will make everything too wet. Drop it into a big bowl and slowly add your flour. Stir lightly with a spatula until barely mixed. The dough will start off rough but will smooth out as you keep mixing.
- Step 2: Forming Your Bread Pieces
- Dump your dough onto a surface with a bit of flour. Cut it into four even chunks - I like using a bench scraper for clean cuts. Lightly flatten or roll each piece into an oval about ¼-inch thick. They don't need to look perfect; a bit uneven seems more homemade anyway.
- Step 3: Getting Them Cooked
- Get your pan hot on medium heat until water droplets dance when they hit it. Cook each flatbread about 2-3 minutes on both sides, watching for golden spots to show up. They should rise slightly while cooking, making nice little air bubbles inside.
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The first batch I ever made with my kid left him totally amazed at how fast they came together. Now he can't wait to help roll out the dough, and says it feels just like playing with super soft pizza dough.
Secrets To Awesome Flatbreads
Getting flatbreads just right comes down to your pan's temperature. Too hot and they'll burn before cooking inside; too cool and they'll dry out. Listen for a gentle sizzle when the dough touches the pan.
Keeping Them Fresh
Your flatbreads will stay good on the counter for a couple days if wrapped up tight. They freeze really well too - just put some parchment paper between them before you stick them in the freezer.
Ways To Enjoy Them
Though they taste great plain, these flatbreads really shine with stuff on top. Try them with hummus and veggies, use them to wrap up sandwich fillings, or brush on some garlic butter for a quick side.
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After making these flatbreads countless times, I've realized that often the easiest recipes bring the most happiness to our meals. Whether we're eating them with soup or using them as quick pizza bases, these flatbreads always get smiles with their homemade goodness.
Frequently Asked Questions
- → Can I use reduced-fat cottage cheese?
- Sure, but full-fat cottage cheese gives softer and more flavorful bread.
- → How long can these stay fresh?
- They taste best warm and fresh but can be kept airtight for two days and reheated.
- → Is freezing these flatbreads an option?
- Yes, freeze them with parchment between each one for up to three months. Warm them up before serving.
- → Why is my dough turning out sticky?
- Moisture in cottage cheese varies by brand; sprinkle in more flour until the dough's easier to handle.
- → Can I mix extras into the dough?
- Absolutely! Add dried spices, garlic powder, or herbs for extra flavor.