Easy cottage cheese flat bread
You can’t use fat free cottage cheese -which will make the flatbread taste and appear more omelette like! we used two percent fat cottage cheese and it came out perfect! Amazing ! Didn’t eat it all but saved some slices with paper towel in between them in a baggie on the counter for now to see how it keeps for tomorrow ! Again .. AMAZING !
Ingredients
Dough Base
1 cup Self-rising flour (or 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt)
1 cup Plain nonfat Greek yogurt
Topping
1 tbsp Melted light butter or olive oil
1-2 cloves Garlic, minced (or 1 tsp garlic powder)
1 tsp Dried Italian seasoning or parsley
1 cup Shredded low-fat mozzarella or light cheddar cheese blend
Pinch of coarse salt (optional)
Instructions
- Prep: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a non-stick baking mat.
- Make the Dough: In a mixing bowl, combine the self-rising flour and nonfat Greek yogurt. Stir with a spatula, then knead with lightly floured hands for 1–2 minutes until a cohesive dough ball forms.
- Shape the Flatbread: Transfer the dough onto your prepared baking sheet and press or roll it out into an oval flatbread (about ¼-inch thick).
- Garlic Layer: Stir the minced garlic into the melted butter (or oil) and brush it evenly over the top of the dough.
- Top & Season: Evenly sprinkle the shredded cheese over the top, then finish with Italian seasoning, garlic powder, and a touch of salt.
- Bake: Bake for 12–15 minutes, until the cheese is melted, bubbly, and browned around the edges.
- Serve: Slice into long strips/sticks and serve warm.
WW Points Guide
Dough: 3 points per serving (4 total servings per flatbread recipe).
Cheese & Toppings: Varies depending on the brand of light cheese/butter used (typically 3–4 WW Points per serving total).
