Cottage cheese flatbread
A high protein 3 ingredient flatbread!
This high protein mozzarella filled flatbread only really calls for 3 basic ingredients and makes for the perfect size for a balanced and nourishing dinner. This means in less than 15min with no need for fancy equipment and ingredients you can prepare a homemade flatbread that is so much healthier and tastier than any store bought.
Inspired by the viral yogurt flatbread but in this case I am using low fat cottage cheese which has a whooping 11g of protein per 100g making this flatbread a great protein pack bread alternative. And of course adding a cheesy mozzarella filling makes it extra moreish and adds extra protein! And feel free to get creative with the cheese filling other great alternatives are gouda, cheddar or feta!
The secret to getting the flatbread to rise while retaining a crispy exterior is to roll the dough very thinly and then cook it in a pan so it crisps up and gets a lovely golden exterior. Alternatively you can airfry them which also works wonders.
🌱 Vegetarian
🍽️ 1 large flatbread
Ingredients
160g self raising flour
150-155g cottage cheese (I used low fat)
Filling: shredded mozzarella cheese
Method
Transfer the cottage to a blender and blend for 1 min until smooth.
To a bowl add the flour and 150g of the blended cottage cheese. Season with salt to taste. Start kneading it with your hands until it becomes a dough for 5 minutes. It should feel dry and crumbly at the begining and then as you knead it should start coming together into a smooth elastic dough. Cover with a cloth and leave to rest for 10 minutes, this will allow the gluten to relax. Then knead for 4-5 more minutes, at this point you should have a smooth elastic dough.
Add flour to the kitchen counter to prevent the dough from sticking and transfer your dough. You can divide the dough into two portions to make 2 medium sized flatbreads or just one for a larger sized one. Roll the dough into a ball and then flatten into a square sheet with a rolling pin. You should aim for a very thin sheet which will help the flatbread to cook evenly and prevent it from tasting ‘doughy’
Now you can add as much shredded mozzarella as you want in the middle and then fold over each side until the cheese is completely covered with the dough. Dust with more flour and then flatten it with a rolling pin to form your flatbread.
Heat a pan to medium heat and spray with some olive oil (optional). When hot, begin cooking the flatbread for about 5 minutes on each side until golden brown.
Serve immediately and enjoy while hot! You can brush them with some olive oil and chopped parsley and garlic if you wish.
FAQS and Tips
The dough can be prepared in advance, just cover it with cling film and store it in the fridge for up to 2 days until ready to consume
If the dough feels to dry add more cottage cheese 5g at a time until the dough feels smooth and more easy to manage.
