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Tortillas with cottage cheese and herbs in a frying pan

Skillet Flatbreads with Cottage Cheese and Herbs

Delicious, fragrant flatbreads with a savory cottage cheese filling! They're perfect for breakfast or a snack between meals. You can adjust the ratio of cottage cheese to herbs in the filling however you like, and swap in whichever herbs suit your family's taste.

Snezhana

Recipe author

Tortillas with cottage cheese and herbs in a frying pan

Composition / ingredients

Servings:

Wheat flour

450

Water

Vegetable oil

Salt

Cottage cheese

300

Cilantro

Parsley

Salt

Ground black pepper

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 10 g

Fats 19 % 9 g

Carbohydrates 60 % 29 g

235 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

Gather the ingredients from the list. Pour the sifted flour into a deep bowl. Sifting is a must — it removes any stray bits that may be in the bag and aerates the flour, which makes the dough softer. Add the vegetable oil and salt to the flour, then pour in cold water. Knead the dough.
Step 2:

Start by stirring the ingredients with a spoon or spatula until they come together into a mass. Then keep kneading by hand. At first the dough will seem very sticky and wet, but as you knead it gradually becomes smooth and elastic and stops sticking to your hands.
Step 3:

If you need to, add just a little more flour — but go easy, or you'll toughen the dough; it should stay very soft. Leave it in the bowl on the counter for 15 minutes, covered with a towel.
Step 4:

Meanwhile, make the filling. I used fresh cilantro and parsley, but feel free to change up the herbs to taste. Rinse the fresh herbs well, pat them dry with a paper towel, and chop finely with a knife.
Step 5:

Put the soft cottage cheese in a bowl. If it's grainy, press it through a sieve or blend it first. Add salt and ground black pepper to taste along with the chopped herbs, and mix thoroughly until smooth.
Step 6:

Divide the rested dough into three equal pieces. Roll each one out into a thin round.
Step 7:

Spoon one-third of the cottage cheese filling into the center of each round.
Step 8:

Pinch the edges of the dough together to seal it into a pouch.
Step 9:

Turn it seam side down and gently — so the dough doesn't tear — roll the filled pouch out with a rolling pin into a thin flatbread. Don't grease the pan; just heat it up.
Step 10:

Set the flatbread on the hot skillet and cook it on both sides for about 5 minutes until golden. It's best to cook covered so the inside bakes through. To keep the flatbread from puffing up as it cooks, prick it in a few spots with a fork. Take it off the pan and brush it with butter right away. Serve and enjoy!