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Cottage Cheese Pita Bread

Snejana Andreeva - 1

By Snejana Andreeva

on Jan 27, 2026

Add as a preferred source on Google - 2 Cottage Cheese Pita Bread - 3

Do you love homemade bread but hate turning it into an entire science project? Same 🙋‍♀️. That’s why I make this Cottage Cheese Pita Bread using the exact same dough as my Cottage Cheese Bagels 🥯. There’s no yeast, no rise, and no waiting around. From start to finish, it’s ready in less than 30 minutes ! It packs serious protein ( 9 grams !) and the texture is exactly what you want in a pita: soft and fluffy on the inside with a lightly crisp, golden crust on the outside. It’s absolutely perfect for dipping, scooping, and rolling your favorite wraps 🌯.

Key Takeaways

  • Cottage Cheese Pita Bread is quick and easy, taking about 30 minutes with no yeast or rising time.

  • The recipe results in soft, fluffy pitas perfect for wraps, dipping, and sandwiches.

  • This bread is highly versatile; it can be made gluten-free or vegan with simple substitutions.

  • Blend full-fat cottage cheese for the best texture and to ensure the dough remains tacky, not sticky.

  • Serve with hummus, tzatziki, or use as a wrap for various fillings.

  • Key Takeaways

  • Why You’ll Love Cottage Cheese Pita Bread

  • Ingredients

  • Nonna’s Tip 🌾

  • Variations and Substitutions for Cottage Cheese Pita Bread

  • Best Served With

  • Similar Recipes

  • Common Questions

  • Cottage Cheese Pita Bread Recipe

Why You’ll Love Cottage Cheese Pita Bread

This pita bread 🥙 is about to become a staple! The dough mixes quickly, rolls easily, and cooks fast in a hot pan, puffing up into soft, pillowy rounds with golden spots on both sides 😍. I love using them for hummus plates, chicken wraps, and egg sandwiches. You can also use the same dough as a base for Cottage Cheese Piz zas 🍕 and Cottage Cheese Bagels 🥯. It’s simple, flexible, and delicious.

Ingredients

Five bowls on a white surface: one with cottage cheese, one with flour, one with beaten egg, one with baking powder, and one with salt. - 4

🌾 Flour: All-purpose keeps the pita soft and tender. Additionally, bread flour works too if you want a slightly chewier bite.

⚪️ Baking powder: Gives the dough lift so it puffs in the pan without yeast. However, it’s essential to make sure it’s fresh for the best rise.

🧂 Salt: Brings everything into balance and keeps the dough from tasting flat.

🧀 Cottage cheese: Full-fat gives the best texture and browning. I always blend it smooth in a food processor and drain off excess liquid so the dough stays tacky, not sticky. You can also make your own homemade cottage cheese .

Nonna’s Tip 🌾

Lightly dust your work surface and hands with flour when working with the dough so it doesn’t stick.

Variations and Substitutions for Cottage Cheese Pita Bread

  1. You can make these gluten free by substituting a direct 1:1 GF flour blend. However, it won’t puff like wheat pita because it lacks gluten. The hack here is to press into a thinner round and treat as a flatbread/wrap, not a pocket.
  2. Use plant based 🌱 cottage cheese to make these vegan or dairy-free.
  3. Full-fat cottage cheese works for the smoothest texture. If you swap for a low-fat cottage cheese, then be sure to strain or squeeze out extra moisture with a cheesecloth before mixing so the dough remains tacky, not sticky.
  4. Brush with olive oil, add garlic 🧄 and fresh herbs. Additionally, you could spice things up with a sprinkle of za’atar for added flavor.
  5. No baking powder? No problem! You can still make these, although they will be thin – more like a tortilla suited for wraps rather than a puffy pita 🫓.
Cottage Cheese Pita Bread - 5

Best Served With

  • Hummus, labneh, or tzatziki .
  • Chicken Souvlaki or these Viral Sheet Pan Kebabs and fresh veg 🥙.
  • Used as a wrap for eggs 🍳 or breakfast sandwiches.
  • Torn and dipped into soups 🍲 or stews.

Similar Recipes

A freshly made sandwich on a wooden board, filled with sliced turkey, fresh arugula, and tomato slices. The sandwich is on ciabatta bread, slightly toasted. A white plate with additional tomato slices is blurred in the background. - 6 A freshly made sandwich on a wooden board, filled with sliced turkey, fresh arugula, and tomato slices. The sandwich is on ciabatta bread, slightly toasted. A white plate with additional tomato slices is blurred in the background. - 7

Cottage Cheese Flatbread

35 mins

A hand holds a freshly baked bagel covered in sesame seeds, with more bagels in the background on a cooling rack. Sunlight highlights the golden-brown crust and the texture of the sesame seeds. - 8 A hand holds a freshly baked bagel covered in sesame seeds, with more bagels in the background on a cooling rack. Sunlight highlights the golden-brown crust and the texture of the sesame seeds. - 9

Cottage Cheese Bagels (Viral)

33 mins

A slice of toasted bread topped with two generous scoops of ricotta cheese, garnished with lemon zest and fresh herbs, served on a white plate. - 10 A slice of toasted bread topped with two generous scoops of ricotta cheese, garnished with lemon zest and fresh herbs, served on a white plate. - 11

Homemade Cottage Cheese

1 hr 15 mins

Two slices of toasted bread topped with creamy cheese, pepperoni slices, and small green herb leaves, served on a newspaper-themed paper. - 12 Two slices of toasted bread topped with creamy cheese, pepperoni slices, and small green herb leaves, served on a newspaper-themed paper. - 13

Cottage Cheese Pizza Toast

15 mins

Common Questions

Yes. I blend it for about 30–45 seconds in a food processor so the dough is smooth and cohesive.

Let it rest for 5 minutes, then knead in 1–2 tablespoons of flour until tacky but workable.

Yes. Lightly oil, cover, and refrigerate for up to 24 hours. Bring to room temperature before rolling.

Yes — use a 1:1 gluten-free flour blend. The method stays the same, however puffing may be slightly less dramatic.

Yes! Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temp before cooking.

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Equipment

  • ▢ Mixing Bowls
  • ▢ Measuring Cups + Spoons
  • ▢ Large Food Processor
  • ▢ Cast Iron Pan
  • ▢ Rolling Pin

Ingredients

  • ▢ 1 cup all-purpose flour , plus more for dusting
  • ▢ 2 teaspoons baking powder
  • ▢ 1 teaspoon salt
  • ▢ 1 cup cottage cheese , blended

Instructions

  • ▢ In a bowl , add the flour, baking powder, and salt. Mix.
  • ▢ Next, add the cottage cheese to a food processor and blend until smooth.
  • ▢ 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.
  • ▢ 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.
  • ▢ Shape each piece into a ball.
  • ▢ Roll each ball out with a rolling pin .
  • ▢ Cook in a hot pan , flipping halfway through until bubbly golden on each side. Enjoy!

Nonna’s 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.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Cottage Cheese Pita Bread

Equipment

  • Mixing Bowls
  • Measuring Cups + Spoons
  • Large Food Processor
  • Cast Iron Pan
  • Rolling Pin

Ingredients

  • 1 cup all-purpose flour plus more for dusting
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup cottage cheese blended

Instructions

  • In a bowl , add the flour, baking powder, and salt. Mix.
  • Next, add the cottage cheese to a food processor and blend until smooth.
  • 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.
  • 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.
  • Shape each piece into a ball.
  • Roll each ball out with a rolling pin .
  • Cook in a hot pan , flipping halfway through until bubbly golden on each side. Enjoy!

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

Cottage Cheese Pita Bread https://themodernnonna.com/cottage-cheese-pita-bread/ January 27, 2026