Cottage Cheese Flatbread with Mozzarella

A high-protein two-ingredient cottage cheese dough folded around melty mozzarella and pan-fried.

🍽️ Makes 2

Nutrition

per per flatbread

320

Calories

22g

Protein

40g

Carbs

Fat

160 g	self raising flour (or plain flour + 1 tsp baking powder)
150-155 g	cottage cheese (low fat)
—	shredded mozzarella cheese (filling)
—	salt

Transfer the cottage cheese to a blender and blend for 1 minute until smooth.
To a bowl add the flour and 150g of the blended cottage cheese. Season with salt to taste. Start kneading with your hands until it becomes a dough, about 5 minutes. It should feel dry and crumbly at the beginning and then come together into a smooth elastic dough. Cover with a cloth and leave to rest for 10 minutes to let the gluten relax. Then knead for 4-5 more minutes until smooth and elastic.
Flour the kitchen counter to prevent sticking and transfer the dough. Divide into two portions for 2 medium flatbreads, or keep as one for a larger flatbread. Roll into a ball, then flatten into a thin square sheet with a rolling pin, aiming for a very thin sheet so it cooks evenly and doesn't taste doughy.
Add as much shredded mozzarella as you like in the middle, then fold each side over until the cheese is completely covered. Dust with more flour and flatten with a rolling pin to form your flatbread.
Heat a pan to medium and spray with a little olive oil (optional). When hot, cook the flatbread for about 5 minutes on each side until golden brown.
Serve immediately while hot. You can brush them with olive oil and chopped parsley and garlic if you wish.