Cottage Cheese Flatbread (Viral 2-Ingredient Recipe)

I’ve been making this cottage cheese flatbread on repeat, and honestly, it’s become my go-to solution for quick, high-protein meals. This viral recipe uses just two main ingredients to create a soft, versatile flatbread that works as a pizza base, sandwich wrap, or simple snack alongside your favorite soup.

Last month on a particularly hectic Tuesday, I needed bread but didn’t want to wait hours for dough to rise. I had seen this cottage cheese flatbread all over social media, so I decided to give it a shot. The first time I blended cottage cheese with self-rising flour, I was skeptical about how sticky the dough was. But when that golden, pillowy flatbread came out of my oven 30 minutes later, I knew I’d found something special. It’s become my secret weapon for meal prep, packing about 14 grams of protein per flatbread while staying low-carb and naturally gluten-free friendly. Whether you’re looking for a high protein cottage cheese flatbread for breakfast sandwiches or a simple cottage cheese recipe for dinner, this one delivers every single time.

What You’ll Need for This Cottage Cheese Flatbread

I always recommend using full-fat cottage cheese for this recipe because it creates the best texture and flavor. Low-fat versions tend to make the dough too wet and nearly impossible to work with. I learned this the hard way when I tried using 2% cottage cheese and ended up with a sticky mess that wouldn’t hold its shape. Here’s everything you need:

• 1 cup full-fat cottage cheese
• 1/2 cup self-rising flour
• 1/4 teaspoon salt (only if your self-rising flour doesn’t contain it)
• Optional: garlic powder, dried herbs, or everything bagel seasoning for topping

Pro tip from my kitchen: If you only have all-purpose flour, make your own self-rising version by mixing 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup of flour. I keep a jar of this premade in my pantry for whenever the cottage cheese flatbread craving hits. Just make sure not to add extra salt to your dough if using this homemade mix.

How to Make This Easy Cottage Cheese Flatbread

I prefer blending the cottage cheese completely smooth because it gives you a much better final texture without any lumpy bits. Here’s my foolproof method:

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Step 2: Add the cottage cheese and self-rising flour to your blender or food processor. Blend for 30-45 seconds until you have a smooth, sticky dough. The dough will be much stickier than traditional bread dough, and that’s completely normal. If you don’t have a blender, mash the cottage cheese thoroughly with a fork first, then mix vigorously with the flour until combined, though the texture won’t be quite as smooth.

Step 3: Transfer the dough to a well-floured surface. The dough will be sticky, so keep your hands lightly floured or slightly damp. Knead gently for about 1 minute until it comes together into a cohesive ball.

Step 4: Divide the dough into two equal portions. Roll out each portion on your floured surface into roughly an 8-9 inch circle or oval, about 1/4 inch thick (similar to naan bread). Don’t worry about perfect shapes. Rustic looks delicious and tastes just as good.

Step 5: Place the flatbreads on your prepared baking sheet. If you’re adding seasonings, lightly brush the surface with water or olive oil and sprinkle your toppings on now. I love everything bagel seasoning or a mix of dried Italian herbs with a little garlic powder.

Step 6: Bake for 15-20 minutes, watching for golden brown edges. The flatbread should look set and slightly puffed. After the initial 15-20 minutes, for extra crispiness, flip the flatbreads and bake for an additional 5 minutes. This step makes a huge difference if you’re using them for sandwiches, as it creates a crispier exterior.

Perfect Pairings for Your Cottage Cheese Flatbread

This flatbread pairs beautifully with both light and hearty dishes, making it incredibly versatile for any meal.

Creamy Tomato Soup: The mild, slightly tangy flavor of the flatbread balances perfectly with rich, acidic tomato soup. It’s my favorite cozy lunch combo, especially during colder months.

Grilled Chicken Salad: Use the flatbread as a high-protein wrap for Caesar salad or Greek salad with grilled chicken. The cottage cheese base adds extra protein to an already healthy meal, pushing you well over 30 grams per serving.

Avocado and Eggs: Top a warm flatbread with mashed avocado, a fried egg, and everything bagel seasoning for the ultimate high-protein breakfast. This is my weekend brunch go-to and keeps me full for hours.

Hummus and Veggies: The flatbread works as a sturdy dipper for hummus, tzatziki, or any Mediterranean spread. Add cucumber, tomatoes, and olives for a light dinner that feels indulgent but stays healthy.

Pizza Toppings: After the initial bake, add marinara sauce, mozzarella, and your favorite toppings, then bake for another 10-12 minutes until the cheese is bubbly. It’s the best cottage cheese flatbread pizza base you’ll ever try, and it holds up surprisingly well without getting soggy.

More Protein-Packed Recipes You’ll Love

These cottage cheese flatbreads are perfect for building complete, protein-rich meals throughout your week. For another high-protein breakfast option, try the viral Everything Bagel Cottage Cheese Bites that pair beautifully with these flatbreads for a brunch spread. The Cottage Cheese Egg Bites also make an excellent make-ahead breakfast alongside warmed flatbreads.

When you’re looking for complete meal ideas, use these flatbreads as a base for the flavorful Chicken Shawarma with Garlic Sauce or transform them into personal pizzas topped with the delicious mixture from the Cottage Cheese Chicken Parm Bowl. For lighter fare, serve the flatbreads alongside the fresh Grilled Chicken Broccoli Bowls or use them to scoop up the creamy Creamy Cottage Cheese Orzo.

Storing Your Homemade Cottage Cheese Flatbread

Store your cooled flatbreads in an airtight container in the refrigerator for up to 3 days. I recommend placing parchment paper between each flatbread to prevent them from sticking together.

For reheating, skip the microwave if you want to maintain the best texture. I always use my toaster oven at 350°F (175°C) for 3-4 minutes, which crisps the edges beautifully while keeping the center soft. A regular oven works just as well. The microwave will make them soft and chewy rather than crispy, though that works fine if you’re making a wrap.

These freeze beautifully for up to 1 month. Wrap each flatbread individually in plastic wrap, then place them all in a freezer-safe bag. Thaw at room temperature for 30 minutes before reheating, then reheat as directed above for best results.

Your Cottage Cheese Flatbread Questions Answered

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