4 Serves
137 Mins
8 g
3 g
68 g
In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Gradually add warm water and cottage cheese, stirring until a shaggy dough forms.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
83 µg / 400 µgCalcium
69 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
216 mg / 4,700 mgSodium
625 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
18 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 1 hour.
Punch down the dough, divide into portions, and shape into flat rounds. Place on a baking sheet and let proof for 30 minutes.
Preheat your oven to 230°C. Bake the flatbreads for 25-30 minutes until golden brown and cooked through.
Instant Yeast
Salt
Warm water
Cottage Cheese
Olive Oil
Vitamin A
172 µg / 900 µgVitamin C
27 mg / 90 mgVitamin E
6 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
83 µg / 400 µgCalcium
69 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
216 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
18 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
10
g40
g29
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g