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5 from 4 reviews

Cottage Cheese Pita Bread

My Cottage Cheese Pitas use just four everyday ingredients for soft, chewy rounds ready in minutes. High-protein, weeknight-easy, and great for dipping, wraps, or gyros.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Bread
Cuisine: American, Mediterranean
Keyword: cottage cheese, cottage cheese recipe, high protein, pita
Servings: 4 pita rounds
Author: The Modern Nonna

Equipment

Ingredients

Instructions

  • In a bowl, add the flour, baking powder, and salt. Mix.
    A clear glass bowl containing a mixture of dry baking ingredients, including flour and possibly sugar or baking powder, on a white marble surface.
  • Next, add the cottage cheese to a food processor and blend until smooth.
    A food processor filled with smooth, creamy mixture is viewed from above on a white surface. The metal blade is visible in the center, surrounded by the blended mixture.
  • Add the blended cottage cheese into the dry ingredients and mix until a smooth dough forms. I like to start mixing with a fork and then switch over to my hands.
    A clear glass bowl containing a ball of smooth, pale dough sits on a white marble surface.
  • Note: if at any point the dough feels too sticky just dust a little bit of flour as you work with it. Scroll up for more tips and ideas!
  • Cut the dough into 4 equal pieces.
    A group of food on a counter.
  • Shape each piece into a ball.
    Four balls of dough are placed on a lightly floured white surface, with some scattered flour surrounding them.
  • Roll each ball out with a rolling pin.
    A rolled-out piece of dough is on a floured surface next to a wooden rolling pin and three round dough balls, ready for baking or cooking.
  • Cook in a hot pan, flipping halfway through until bubbly golden on each side. Enjoy!
    A single piece of flatbread is cooking in a black cast iron skillet with a white handle, set on a white marble surface.

Notes

  • Other Ways to Bake: You can also use this dough to make Cottage Cheese Bagels or Cottage Cheese Pizza Dough. 
  • Gluten-Free: Use a 1:1 GF flour blend. Expect no pocket—press thinner and treat as a flatbread/wrap.
  • Vegan/Dairy-Free: Swap in plant-based cottage cheese 1:1.
  • Fat Level Tips: Full-fat = softest texture. Using low-fat? Strain for 5–10 minutes or squeeze out extra moisture using a cheesecloth so dough stays tacky, not sticky.
  • Flavor Boosters: Light olive-oil brush, plus garlic + fresh herbs; try a sprinkle of za’atar.
  • No Baking Powder: Still works, but results are thin, tortilla-style—great for wraps, but not a puffy pita.

Nutrition

Serving: 1 pita round | Calories: 166kcal | Carbohydrates: 26g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 9mg | Sodium: 959mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Calcium: 166mg | Iron: 2mg
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