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Ingredients
| 2 cups | (480 ml) | all purpose flour |
| 1/2 tsp | (4g) | salt |
| 1/2 tsp | (2g) | baking powder |
| 2/3-3/4 cups | (160-180ml) | water |
| 4 tbsp | (60 ml) | melted butter |
| 1/2 cup | (240 ml) | cottage cheese |
| 2 tbsp | (30 ml) | fresh parsley, chopped |
| 2 tbsp | (30 ml) | fresh basil, chopped |
| 1 tbsp | (15 ml) | fresh chive, chopped |
| extra flour for dusting |
Directions
- In a small bowl combine the cottage cheese and herbs and mash together with a fork.
- In a mixing bowl mix together 2 cups (240ml) flour, salt and baking powder. Then, add the water and 2 Tbsp (30ml) melted butter and mix to form a rough ball.
- Dust a flat surface with a bit of flour and knead the dough for a few minutes until smooth. If it’s too sticky to work the dough, sprinkle in a bit more flour. When a smooth dough has formed, cover and rest the dough for 30 minutes.
- After 30 minutes resting, divide the dough into 8 even balls and roll out into 5- 6” (12-15cm) circles. Try to make the circles as uniform in shape and size as possible.
- Take one piece of rolled dough and spread one heaped tablespoon of the cottage cheese mixture into the centre leaving 1” (2.5cm) space around the edge. Place another circle of dough on top and press gently to seal. Brush a bit of water around the edges to help seal the dough if they aren’t sealing on their own.
- Gently roll each stuffed piece to about 7-8″ (18-20cm) each, taking care not to squeeze the filling out the edges.
- In a non-stick skillet, over medium high heat, heat a splash of olive oil or melted butter and fry each flatbread for 1-2 minutes until some golden spots appear and the dough starts to look less translucent. Gently brush the top side with a bit more olive oil or butter and flip the flatbread to cook the other side. Transfer the flatbread to a plate, cover with a cloth and continue to cook the remaining 3 flatbreads.