Cheesy Cottage Flatbreads in a Pan

Simple, fast, delicious! In a frying pan, no oven! The dough for these flatbreads with cottage cheese and cottage cheese is the simplest it can be. There is little of it, but, on the contrary, there is a lot of filling. And, greased with melted butter, it turns out more tender and very tasty.
cook time: 40 min
Isla Thatcher
Cheesy Cottage Flatbreads in a Pan

Nutrition Facts (per serving)

256
Calories
11g
Fat
24g
Carbs
12g
Protein

Ingredients (6 portions)

For dough:

Wheat flour 500 g
Water 300 ml
Vegetable oil 20 g
Salt 1 tsp

For filling:

Cottage cheese 250 g
Hard cheese 250 g
Greenery 40 g
Salt to taste
Ground black pepper to taste
Butter 40 g

Recipe instructions

Step 1

Step 1
How to make flatbreads with cottage cheese and cheese in a frying pan? Prepare all ingredients. Take the highest grade flour. Take refined vegetable oil. Natural, non-grained cottage cheese is suitable, cheese — any hard or semi-hard variety. For greens, use green onions, parsley, cilantro, dill, or like me, a little of everything.

Step 2

Step 2
Start by preparing the dough. In a deep bowl with a rounded bottom, in which it will be convenient to knead the dough, dissolve the salt in the water.

Step 3

Step 3
Add vegetable oil and stir until smooth. Sift the flour. This is necessary in order to weed out small debris, if any, and make the dough more airy. Add flour to the dough in small portions and knead the dough.

Step 4

Step 4
Add flour until you reach the desired consistency. The dough should be soft and tender, slightly stick to your hands. Gather the dough into a ball and cover with a towel to prevent it from airing. Leave the dough to sit so that the gluten dissolves and it becomes easier to work with.

Step 5

Step 5
While the dough is resting, prepare the filling. Mash the cottage cheese with a fork in a separate container so that there are no large lumps left and it becomes crumbly.

Step 6

Step 6
Grate the cheese there with the cottage cheese on a coarse grater.

Step 7

Step 7
Remove hard stems and limp leaves from the greens, rinse and dry. Chop with a knife and add to the filling.

Step 8

Step 8
Season with salt, pepper and stir the filling until smooth. Donʼt forget that the saltiness of the filling depends on the saltiness of the cheese. Salt carefully.

Step 9

Step 9
Divide the dough and filling into 4 equal parts. Roll out one piece of dough on a floured work surface into a round layer about 15 cm in diameter. Place the filling in the middle. Dust your hands and rolling pin with flour to prevent the dough from sticking.

Step 10

Step 10
Lift the edges of the dough and pinch the top well so that there are no holes.

Step 11

Step 11
Turn seam side down. And again, carefully, so as not to tear the dough, roll out, forming a cake 0.7-1 cm thick. Make the diameter of the cake so that it fits in your frying pan and leave a small gap at the edges. This will make it easier to turn over.

Step 12

Step 12
Fry the tortillas at a temperature above average (I have 7 out of 10) in a preheated dry frying pan for 4-5 minutes on each side until golden brown. Place butter on the still hot flatbread and brush the entire surface with melted butter using a brush.

Additional rubrics

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