Ingredients
Equipment
Method
- Add the cottage cheese to your food processor and blend for 30 to 45 seconds until completely smooth.
- Whisk together the flour, salt, and baking powder in a large mixing bowl.
- Pour the blended cottage cheese into the flour mixture. Stir with a wooden spoon until a shaggy dough forms, then use your hands to bring it together into a cohesive ball.
- Turn the dough onto a lightly floured surface and knead for about 1 minute until smooth and slightly tacky.
- Split the dough into 4 equal portions and roll each into a ball. Cover with a clean kitchen towel.
- Working with one ball at a time, roll each piece into a thin circle about 7 inches in diameter, dusting with flour as needed.
- Place your cast iron skillet or non-stick pan over medium-high heat and let it get properly hot for 2 minutes.
- Brush the hot pan lightly with olive oil and place one flatbread in the center. Cook for 2 to 3 minutes until bubbles form and the bottom develops golden-brown spots.
- Flip the flatbread and cook the second side for another 1 to 2 minutes until it puffs slightly and develops leopard spots.
- Transfer the cooked flatbread to a clean towel and fold over to keep warm. Repeat with remaining dough balls.
Notes
Do not press down on the flatbread while cooking to allow air pockets to form naturally. Keep cooked flatbreads wrapped in a kitchen towel to maintain softness. Store in the refrigerator for up to 4 days or freeze for up to 2 months.