This recipe is dedicated to my dad who loves flatbread because he lived in UAE for over 40 years.
I didn’t want anything complicated but I wanted to make him something homemade – something he would seriously appreciate.
This is high-protein and pairs beautifully with curries or kebabs.
I didn’t think it was possible to make something so soft and fluffy but here it is!
If you’re like me and are always trying to find healthier replacements for foods you like, you’re going to fall in love with this recipe, I promise.
It’s very easy to make and you don’t need to spend more than 20 minutes making this flatbread.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
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Tips to Make it Even Better
- Blend the cottage cheese really well to avoid lumps and get the smoothest texture possible.
- Use a good non-stick skillet so you can flip the flatbreads easily without tearing them.
- Adding a pinch of Italian seasoning or fresh herbs to the batter makes the flatbread even more flavorful.
- If the batter feels too thick, you can add a splash of almond milk to thin it out just a little.
Easy Cottage Cheese Flatbread (High Protein!)
Course: Lunch, DinnerDifficulty: Easy4
flatbreads5
minutes15
minutesIngredients
1 cup cottage cheese (full-fat works best)
2 eggs
1/2 cup almond flour
1/4 cup tapioca flour
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil for cooking
Directions
- In a blender or food processor, blend the cottage cheese and eggs together until super smooth and creamy, which makes the dough way easier to work with.
- Pour the mixture into a bowl and stir in the almond flour, tapioca flour, baking powder, garlic powder, and salt until a thick batter forms.
- Heat a non-stick pan over medium heat and brush it lightly with olive oil. Pour about 1/4 cup of batter into the pan for each flatbread, spreading it into a circle with the back of a spoon.
- Cook for 2–3 minutes until bubbles start to form on the surface, then gently flip and cook another 2–3 minutes until golden and slightly puffed.
- Transfer to a plate and repeat with the remaining batter, adding more oil as needed between batches.
- You can make these everyday because they’re super healthy and include a lot of protein.
Variations & Substitutions
If you want it more cheesy: Stir in shredded mozzarella or parmesan for extra cheesy goodness.
Spicy Version: Add a pinch of red pepper flakes.
Flour Swap: Swap tapioca flour for arrowroot flour if needed, though the texture might be slightly less chewy.
Dairy-Free: Use a plant-based cottage cheese alternative if you’re avoiding dairy, but the texture will change a bit.
This cottage cheese flatbread is the kind of recipe you can use for busy days.
It’s healthy, it’s easy, and it goes so well with curries, you can also use it for wraps, pizza bases, or dipping into soups.
