Instant Cottage Cheese Flatbread | 95g Protein & NO Flour | How Tasty Channel

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: tofu

Ricotta provides similar creaminess, while tofu is a budget-friendly protein alternative.

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and nutritious, while all-purpose is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and higher in protein, while sour cream is a cost-effective substitute.

In a medium bowl, combine the cottage cheese and the egg. Use an immersion blender to process until the mixture is completely smooth, creamy, and no curds remain.

Add the chickpea flour, grated Parmigiano, baking powder, and cornstarch to the creamy base. Mix well until a solid dough forms, being careful not to knead too much to avoid stickiness.

Wrap the dough in plastic wrap and let it rest for 10 minutes at room temperature to hydrate the chickpea flour.

Meanwhile, preheat a non-stick skillet over medium-low heat.

Split the dough into 6 equal parts and roll each piece into a smooth ball, keeping them covered with plastic wrap to prevent drying out.

Place a dough ball on a lightly greased sheet of parchment paper and roll it out into a disc about 12 cm (approx. 5 inches) in diameter.

Transfer the flatbread to the hot skillet, cover with a lid, and cook for about 3-4 minutes per side until golden and slightly puffy.

Repeat with the remaining dough balls and enjoy warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens