The 2-Ingredient High-Protein Flatbread I Make Every Week (It’s SO Easy)

I’ve been using cottage cheese in sweet and savory recipes since I began working as a professional recipe developer. That’s not a flex; it literally became my job to reimagine what everyday ingredients can do, and cottage cheese, although more popular now than ever, has been a darling of the dairy case for a long time. Ask anyone who was around in the ’80s, and they’ll confirm. That spirit of never-ending experimentation led me to these two-ingredient cottage cheese flatbreads — now I can’t stop making them.

I’d tried cottage cheese bread (made of cottage cheese and egg), which bakes up like a lavash or thick tortilla, but I didn’t want to turn on my oven, and I was craving a more bread-like texture. Inspired by this two-ingredient griddled flatbread, I grabbed self-rising flour and cottage cheese, worked it into a soft dough, rolled it thin, and cooked it in a hot skillet. What I thought was a simple ingredient swap turned into my new favorite flatbread recipe. Instead of a slightly tangy, fluffy bread, these cottage cheese flatbreads are savory, soft yet slightly chewy, and lightly crisp. They are dense without being gummy and cook through in a flash. 

I love making bread, from sourdough to Parker House rolls, but quick recipes that don’t require yeast or a hot oven are sometimes all I can fit into my schedule. To make things even simpler, this recipe uses self-rising flour, which already has salt and leavening, so there’s only one dry ingredient to measure. It’s perfect for using up a partial container of cottage cheese that’s about to expire, and I like that the flatbreads can be paired with everything from stew to scrambled eggs. Although I think they are perfect as-is, you can also mix in some grated cheese, chopped fresh herbs, or toasted sesame seeds to make them your own. 

1. Mix self-rising flour and cottage cheese. Stir 1 cup unbleached self-rising flour and 1 cup 4% milkfat cottage cheese together using a stiff rubber spatula until crumbly (don’t worry if it initially seems dry). Lightly knead the dough in the bowl until it becomes shaggy.
2. Knead and rest the dough. Turn the dough onto a lightly floured work surface and knead, adding flour as needed, until the dough becomes a smooth, slightly tacky ball, 2 to 3 minutes. Cover with an inverted bowl or dish towel and let it rest for about 10 minutes to hydrate the flour and relax the dough. 
3. Portion and roll the flatbreads. Cut the dough into 4 equal portions (a metal bench scraper is perfect for this) and shape each into a ball. Working with one piece at a time, roll on a lightly floured surface into a 6 1/2-inch circle, dusting the top with flour if it becomes sticky. It doesn’t have to be perfect, but it should have an even thickness.
4. Cook the flatbreads. Heat a 12-inch cast iron skillet or medium nonstick frying pan over medium heat until a drop of water immediately sizzles. Brush the top of each flatbread with a bit of oil (olive oil, avocado oil, or any neutral cooking oil) and place oiled-side down in the pan. Brush the top with a bit more oil. Cook, flipping once, until puffed and nicely browned on both sides, about 3 minutes total. Remove to a plate and repeat with the remaining flatbreads. Serve warm or at room temperature. 

• No two containers of cottage cheese are the same. Even within the same brand, I’ve had containers that were borderline soupy and very dry, which can change the dough’s texture. The dough will initially seem dry, but should hold together when squeezed. If not, gradually knead in a few teaspoons of water; if it’s too sticky to handle, be more generous with flour when kneading. 
• Roll the flatbreads evenly. These thin flatbreads cook through quickly, so you’ll want to flatten them evenly to avoid raw spots. It’s especially easy to roll to the edge of the circle and stop, creating a thicker rim and thinner interior. Roll all the way through the circle so it’s totally flat. 
• Stick to oil when cooking them. I love anything bread and butter, but the skillet needs to be very hot to brown and cook the flatbreads, which would cause butter to burn. Stick with a light, neutral oil for cooking, then brush with melted butter before serving if you like.
• If you can’t handle the curds, blend them. I get it; even the look of cottage cheese is off-putting to some people (although you can’t really see the bits in the cooked flatbread). If that’s you, you can blend the cottage cheese first until smooth. I like using a handheld immersion blender for this small amount.
• Keep the leftovers and reheat them. Store extra flatbreads in an airtight container or storage bag in the fridge. Heat them in a skillet over medium heat, flipping, until warmed through and re-crisped. Swipe them through hummus or the runny yolks of a fried egg, or pile them with leftover cooked chicken for a quick sandwich.

This post originally appeared on The Kitchn. See it there: The 2-Ingredient High-Protein Flatbread I Make Every Week (It's SO Easy)