Growing up, we always had some form of flatbread at home, but nothing compared to Chechen Cottage Cheese Flatbread. It was warm, buttery, and packed with creamy farmer’s cheese. I remember standing next to my grandmother, watching her knead and roll the dough with such ease. Those memories are still vivid every time I make this dish.

Today, we’re diving into this protein-rich beauty that hits both the nostalgia and the nutrition marks. Whether you are a cottage cheese lover or just want to try something deliciously different, this Chechen Cottage Cheese Flatbread will quickly earn a spot in your favorites.

If you’re a fan of hearty cottage cheese recipes, be sure to check out our Cottage Cheese Quiche — another delicious meal built around simple, wholesome ingredients.

Why You’ll Love This Recipe

There are plenty of reasons we come back to this Chechen Cottage Cheese Flatbread again and again. Here’s why:

Simple, straightforward ingredients you already have at home
Rich in flavor but light enough to pair with just about anything
Packed with protein, thanks to the creamy filling
Incredibly flexible — you can adjust the filling to fit your taste
Easy enough for weekday dinners, special enough for Sunday brunch

This recipe hits the sweet spot between comfort food and practicality. It feels like a warm hug on a plate.

Easy to Make

We all need recipes that are impressive but don’t require professional chef skills. This Chechen Cottage Cheese Flatbread fits that perfectly. From mixing the dough to flipping golden disks on the skillet, everything flows naturally and simply.

If you love easy cottage cheese ideas, you’ll definitely want to try this Cottage Cheese Overnight Oats to power up your mornings too.

Ingredients List

For the Dough:

3 cups all-purpose flour
1 cup kefir
1/3 cup water
1 teaspoon salt
1 teaspoon baking powder

For the Filling:

1 cup dry farmer’s cheese
3 green onions, finely sliced
Salt and pepper to taste
Butter for serving

Ingredient Notes

The choice of cheese matters. Traditional farmer’s cheese offers the perfect slightly crumbly texture. If it’s unavailable, drained cottage cheese does a fine job too.

Kefir is essential for a tender dough. If you’re out of kefir, simply thin some yogurt with water for a reliable substitute.

And don’t hold back on the butter after cooking. It transforms these Baked Cottage Cheese Flatbread disks into something unforgettable.

Substitutions

You don’t have to stick strictly to the original ingredients.

Substitute farmer’s cheese with ricotta or well-drained cottage cheese for a different but still delicious texture.

Instead of kefir, try buttermilk or thinned-out yogurt.

If you don’t have green onions, fresh dill or finely chopped chives are great alternatives for a fresh pop of flavor.

Step-by-Step Instructions

Prepare the Filling

First, finely slice the green onions. Mix them thoroughly with the farmer’s cheese. Season with salt and pepper and set aside to develop flavor while you make the dough.

Make the Dough

Combine flour, baking powder, and salt in a large bowl. Stir in the kefir and water. At first, the dough feels sticky. Keep kneading it for about five minutes. It transforms beautifully into a soft, elastic dough.

If it remains sticky after a good kneading, add a sprinkle of extra flour. Cover and rest for 30 minutes.

Assemble the Flatbreads

After resting, divide the dough into six equal pieces. Roll each into a circle about 1/4 inch thick. Add a generous spoonful of the filling in the center, then fold the edges over to form a ball.

Gently flatten the ball into a disk once again.

Cook the Flatbreads

Heat a dry non-stick or cast iron pan over medium heat. Place one flatbread in the pan and cook until it’s golden brown on both sides, flipping once.

After cooking, quickly rinse the flatbread in hot water to remove any excess flour. Brush generously with melted butter.

Repeat for the remaining disks.

If you’re craving more recipes packed with cottage cheese goodness, don’t miss this Cottage Cheese Smoothie, a refreshing protein-packed drink that pairs beautifully with our flatbread.

Recipe FAQs

Can I freeze Chechen Cottage Cheese Flatbread?
Yes. Layer between sheets of parchment paper, seal in an airtight bag, and freeze. Reheat in a pan or oven.

Can I use yogurt instead of kefir?
Yes. Thin it with a little water to get a kefir-like consistency.

Is farmer’s cheese mandatory?
It’s traditional but not mandatory. Use well-drained cottage cheese or ricotta as needed.

Why rinse the flatbreads after cooking?
It removes the excess flour, keeping the final texture soft and tender.

What herbs can I add?
Dill, parsley, and even mint add a fantastic layer of flavor.

How should leftovers be stored?
Keep them refrigerated in an airtight container for up to three days.

Recipe Pro-Tips

Don’t skip resting the dough. It dramatically improves the texture.
Roll on a very well-floured surface to prevent sticking.
Butter generously while hot to lock in flavor and softness.

If you’re still feeling creative, you can venture into sweeter territories by checking out this Cottage Cheese Banana Pudding, a sweet surprise built around our favorite ingredient.

Nutrition Breakdown

Each serving of this Chechen Cottage Cheese Flatbread contains about 250 calories, roughly 9 grams of protein, 10 grams of fat, and around 30 grams of carbohydrates. It is filling, balanced, and perfect for a satisfying meal or snack without feeling too heavy.

These simple numbers show why we always feel full and energized after enjoying this homemade treasure.

Ingredients

For the Dough:

3 cups all-purpose flour
1 cup kefir
1/3 cup water
1 teaspoon salt
1 teaspoon baking powder

For the Filling:

1 cup dry farmer’s cheese
3 green onions finely sliced
Salt and pepper to taste
Butter for brushing after cooking

Instructions

Prepare the Filling:

Finely slice the green onions. Mix them with the farmer’s cheese. Season with salt and pepper. Set aside.

Make the Dough:

In a large bowl, combine the flour, baking powder, and salt. Stir in the kefir and water. Knead for about 5 minutes until a soft dough forms. If too sticky, add a little more flour. Cover and let rest for 30 minutes.

Assemble the Flatbreads:

Divide the rested dough into six equal parts. Roll each into a 1/4-inch thick circle. Place a spoonful of the filling in the center, fold edges to form a ball, and flatten into a disk.

Cook the Flatbreads:

Heat a dry non-stick or cast iron pan over medium heat. Cook each flatbread for 2–3 minutes per side until golden brown.

Finish:

Quickly rinse cooked flatbreads under hot water to remove excess flour. Brush generously with melted butter. Slice into wedges and serve warm.

Notes

If farmer’s cheese isn’t available, substitute with well-drained cottage cheese or ricotta.
Resting the dough is essential for easy rolling and better texture.
Do not skip brushing with butter after cooking for authentic flavor and softness.
For extra flavor, add fresh dill or parsley to the filling.
Best enjoyed fresh but can be frozen for up to one month.

We love hearing about how our recipes work for you. If you tried this Chechen Cottage Cheese Flatbread, leave a rating and a comment. What fillings did you try? Did you go classic or add your own spin?

And for even more irresistible cottage cheese dishes, you might want to experiment with Whipped Cottage Cheese — a lusciously creamy spread perfect for topping your flatbreads.