Cottage Cheese Pita Bread
Delightfully soft and slightly tangy pita bread made with creamy cottage cheese, perfect for any filling.
Ingredients
Dough Ingredients
- 1 cup all-purpose flour, plus more for dusting Opt for high-quality, unbleached flour for the best results.
- 2 teaspoons baking powder This will help your pitas puff up beautifully.
- 1 teaspoon salt Enhances the flavor.
- 1 cup cottage cheese, blended Choose full-fat for creaminess; ensure it’s at room temperature.
Optional Add-ins
- herbs (like dill or thyme) or spices (such as garlic powder) For a flavor twist.
Instructions
Preparation
- In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Mix well to ensure the leavening agent is evenly distributed.
- In a food processor, add cottage cheese and blend until smooth and creamy, about 1-2 minutes.
- Add the blended cottage cheese to the dry ingredients and mix until a smooth dough forms. If too sticky, gradually incorporate more flour, one tablespoon at a time.
Shaping
- Divide the dough into 4 equal pieces and shape each into a ball. Dust your work surface with flour.
- Using a rolling pin, roll each ball into a circle about 1/4 inch thick, with a diameter of roughly 6-7 inches.
Cooking
- Heat a non-stick or cast-iron skillet over medium-high heat. Place one pita in the skillet and cook for about 2-3 minutes, flip, and cook for another 2-3 minutes until both sides are golden brown and the pita has puffed slightly.
Notes
Ensure the skillet is adequately heated before cooking for the desired puff. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Prepared dough can be refrigerated for a few hours or overnight, let it sit at room temperature before rolling.