Cottage Cheese Flatbreads with Herbs
Soft, lightly puffed flatbreads made with cottage cheese and chives, cooked in a dry pan in minutes with no yeast.
- Time35 min
- LevelEasy
- Costabout £0.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 487kcal
- 62.2gcarbs
- 4.4gof which sugars
- 20.5gfat
- 11gsaturates
- 13.3gprotein
- 2.7gfibre
- 1.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blitz the cottage cheese in a small blender or with a stick blender until almost smooth.
- 2
Tip it into a bowl with the self raising flour, oil, chives, parsley, lemon zest and salt. Stir to a soft, slightly sticky dough.
- 3
Knead on a floured surface for 1 minute, then cover and rest for 10 minutes.
10 min - 4
Divide into 6 pieces and roll each one out thinly, to about the size of a side plate. Dust with flour as you go.
- 5
Heat a dry frying pan over a medium high heat. Cook each flatbread for 2 minutes on each side, until puffed and spotted brown.
2 min - 6
Stack the cooked flatbreads in a clean tea towel to keep them soft. Serve warm with dips, eggs or grilled meat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
