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Basic pantry staples turn into soft, fluffy flatbreads in this protein-packed method that's ideal for hectic weeknights. These adaptable discs mix the zesty freshness of cottage cheese with flour, creating soft bread that tastes great on its own or dressed up with whatever toppings you fancy.
I stumbled on this technique during an insanely busy stretch when I needed bread but couldn't spare time for regular baking. It's now our household's go-to quick bread, with everyone rushing to the kitchen to grab the freshly cooked pieces straight off the pan.
Key Ingredients Breakdown
- Cottage cheese (1 cup): pick full-fat for richest results, let it sit out before using so it mixes better
- Self-rising flour (1 cup): newer flour gives you better lift and softness
- For DIY self-rising flour: mix all-purpose flour with baking powder plus salt
- Extra flavoring options: try adding chopped herbs, a dash of garlic powder, or some black pepper
Whipping Up Your Flatbreads
- Step 1: Putting The Dough Together
- Start with careful measuring of your cottage cheese - too much will make things too wet. Drop it in a big bowl and slowly work in your flour. Stir softly with a spatula until barely mixed. Your dough might look rough initially but will smooth out as you blend it.
- Step 2: Getting Them Into Shape
- Dump your dough onto a surface with a bit of flour. Cut it into four equal chunks - I like using a dough cutter for this job. Carefully flatten or roll each piece into an oval about ¼-inch thick. Don't stress about perfect shapes; a bit uneven looks more authentic anyway.
- Step 3: Cooking Them Up
- Get your pan nice and warm over medium heat until water droplets dance when sprinkled on. Cook each bread for 2-3 minutes on both sides, looking for golden spots to appear. They should puff up slightly while cooking, making nice air bubbles inside.
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When I first tried making these with my kid, he couldn't believe how fast they came together. These days he loves helping flatten the dough, and says it feels just like playing with super soft pizza dough.
Making Truly Tasty Flatbreads
Getting great flatbreads comes down to how hot your skillet is. Too hot and the outside browns while the inside stays raw; too cool and they'll end up dry. Listen for a gentle sizzle when dough touches the pan.
Keeping Them Fresh
These flatbreads stay good for about two days at room temp if you wrap them properly. They freeze really well too - just put some parchment between them before sticking them in the freezer.
Ways To Enjoy Them
Though they taste great plain, these flatbreads really shine with added goodies. Try them smeared with hummus and loaded with veggies, use them to wrap up sandwich fixings, or brush with some garlicky butter for a quick side.
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After making dozens of batches, I've realized that often the easiest recipes bring the most happiness to our meals. Whether we're dunking them in soup or turning them into quick pizzas, these flatbreads never disappoint with their homemade goodness and always put smiles on everyone's faces.
Frequently Asked Questions
- → Is low-fat cottage cheese okay?
- Sure, but full-fat makes the flatbread softer and richer.
- → How long do they stay fresh?
- These are best warm out of the pan but will keep in a sealed container for a couple of days. Just reheat before eating.
- → Can I freeze them?
- Absolutely! Use wax paper to separate them, then freeze for three months. Warm them up in a pan or microwave when needed.
- → Why’s my dough sticky?
- Some cottage cheese brands hold more water. Keep adding flour little by little until it’s workable.
- → Can I spice them up?
- Totally! Throw in dried herbs, spices, or garlic powder to switch up the flavor.