Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. Remove all food from the refrigerator 10-15 minutes before cooking. Room temperature will make it easy to combine cottage cheese, cheese and egg, and the dough will be smoother. Choose cottage cheese with medium fat content (5–9%), without excess liquid. If it is grainy, mash with a fork or punch with a submersible blender — the mass should become soft and creamy. Rice flour will give the flatbread fluffiness and tenderness, and if you use wheat flour, the structure will be a little denser.
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Step 2
In a deep bowl, combine cottage cheese and egg. Stir with a fork to break up the egg. Break up the lumps of cottage cheese to make the mass more homogeneous. The mass should become smooth, shiny and without dry lumps of cottage cheese.
Everything any housewife needs to know about cottage cheese
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Step 3
Choose a flavorful, but not too salty cheese. Grate it on a medium grater — this way it will melt evenly, creating a viscous structure inside the flatbread.
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Step 4
Add the grated cheese into the bowl with the curd mixture and mix thoroughly with a spoon or spatula. The cheese should be distributed evenly throughout the mass. At this stage, the mass will become more viscous and dense.
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Step 5
Gradually add flour — first one spoon, mix and evaluate the consistency. Then add a little more if necessary. The dough should be thick, but soft and pliable. It should not stick to your hands, but at the same time it should not be “rubbery”.
If you want the cake to be more fluffy, you can add ¼ tsp. baking powder.
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Step 6
Wash the greens (dill, green onions or parsley) thoroughly, dry with a towel and finely chop with a knife. Add the herbs to the dough along with a pinch of salt. Mix well — the aroma of greens will appear during frying and give the flatbread a fresh, appetizing taste.
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Step 7
Heat a frying pan over medium heat and add a little oil (1-2 tsp). Spread with a brush. Carefully add the mixture and spread it over the pan with a spoon to form a flat cake. Smooth out the top of the cake. Fry for 5-7 minutes until the bottom is browned and crispy.
Make sure that the fire is not too strong — otherwise the flatbread will burn on the outside and remain raw on the inside. You can lightly cover with a lid so that the top warms up a little and sets.
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Step 8
Flip the cheesecake over when the top is firm.
The most convenient way to do this is with a plate: cover the frying pan with it, turn the frying pan upside down, then carefully return the flatbread back to the frying pan with the other side. This way it won’t tear and will retain its shape.
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Step 9
Fry the second side for another 3-5 minutes until golden brown.
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Step 10
Remove the finished flatbread to a board or plate and let it cool slightly for 2-3 minutes. Then cut into triangles, like pizza. Serve hot — with sour cream, herbs or a slice of fresh tomato.
The finished cheese flatbread with cottage cheese turns out incredibly aromatic, with a golden crust on the outside and a tender, viscous center on the inside. Bon appetit!
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