Sort ingredients
egret
QR Code
Listen
Pdf
Mash the cottage cheese with a fork to break up the larger curds. If it is very watery, pour off 1–2 teaspoons of liquid first.
Add the cottage cheese, flour and salt, if using, to a large bowl. Mix until a shaggy dough forms.
Knead the dough in the bowl for 3–4 minutes. It may seem dry at first, but keep gathering and pressing it together until the flour is fully incorporated and the dough feels soft and smooth.
Divide the dough into 12 equal pieces and shape each piece into a ball.
Roll each ball into a 7–8 inch (18–20 cm) circle, about ⅛ inch (2–3 mm) thick. Lightly flour the work surface as needed to prevent sticking.
Heat a dry frying pan or skillet over medium heat. Place one flatbread in the hot pan and cook until bubbles form and light brown spots appear underneath, about 15–20 seconds. Flip and cook for another 15–20 seconds, until cooked through.
Stack the cooked flatbreads on a plate and cover them as you cook to keep them soft.