High-Protein Cottage Cheese Sourdough Discard Flatbread
This high-protein cottage cheese sourdough discard flatbread is soft, tangy, and packed with protein. Quick and easy to make in under 20 minutes, it’s perfect for wraps, breakfast sandwiches, or quick pizzas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 flatbreads 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 1 cup cottage cheese (full-fat or low-fat)
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- Olive oil or butter (for cooking)
Instructions
- In a mixing bowl, combine 1 cup sourdough discard, 1 cup cottage cheese, and 1 large egg. Whisk until well combined (some lumps are okay).
- Add 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder. Stir until just combined. Batter should be thick but pourable.
- Let the batter rest for 5 minutes to hydrate the flour.
- Heat a non-stick skillet or cast iron pan over medium heat. Add a drizzle of olive oil or a pat of butter.
- Pour about 1/4 cup of batter into the center of the pan. Spread into a 5-inch circle. Cook for 2-3 minutes until bubbles form and edges look set.
- Flip the flatbread and cook for another 1-2 minutes until golden and cooked through.
- Repeat with remaining batter, wiping out the pan between batches. Keep cooked flatbreads covered with a towel to stay warm.
Notes
Don’t skip the rest time—it prevents dense flatbreads. Use medium heat to avoid burning. Cook one flatbread at a time for best results. Keep cooked flatbreads covered to maintain softness.
Nutrition
- Serving Size: 1 flatbread
- Calories: 145
- Sugar: 2
- Sodium: 350
- Fat: 4
- Saturated Fat: 1.5
- Carbohydrates: 16
- Fiber: 1
- Protein: 12
Keywords: sourdough discard, cottage cheese, flatbread, high-protein, easy, quick, zero-waste