Cottage cheese pitas
A high protein 3 ingredient pita!
This high protein pita or flatbread only really calls for 3 basic ingredients is a game changer for a balanced and nourishing dinner. You only need 15 min from start to finish and the dough can even be made in advance so you only need to pan fry them once you are ready to eat them!
Inspired by the viral Greek yogurt flatbread but in this case I am using low fat cottage cheese which has a whooping 11g of protein per 100g making this pita a delicious higher protein alternative.
I love using these pitas as a dinner side for accompanying into my favourite dips such as hummus or tzatziki.
🌱 Vegetarian
🍽️ 1 large flatbread
Ingredients
160g self raising flour (or plain flour + 1tsp baking powder)
150-155g cottage cheese (I used low fat)
1 tsp salt
Method
Transfer the cottage cheese to a blender and blend for 1 min until smooth.
To a bowl add the flour and 150g of the blended cottage cheese and salt. 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. Divide the dough into 4 portions. With your hands shape the dough portions into a ball.
Use a rolling pin to flatten the dough into a circle shape. You should aim for a very thin sheet which will help the flatbread to cook evenly and prevent it from tasting ‘doughy’. Continue this step with remaining dough balls
Heat a pan to medium heat and spray with some olive oil. When hot, begin cooking the flatbread for about 3-4 minutes. Once it puffs up and golden, its ready!
Transfer the flatbread to a plate and continue cooking the remaining prices. To keep them warm, cover with a clean kitchen towel or tin foil
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.
You can use quark cheese instead of cottage cheese
