Gluten-Free Cottage Cheese Flatbread with Dill
This gluten-free cottage cheese flatbread with dill is a light, protein-packed alternative to traditional bread – perfect for anyone following a low-carb, gluten-free or bone-health-focused diet. Made with simple ingredients like cottage cheese, dill and a touch of lemon, it’s soft, flavourful, and incredibly versatile. You can enjoy it warm or at room temperature, topped with your favourite spreads ( such as smashed avocado, smoked salmon, hummus etc) or served on the side of hearty soups and stews. Or use theme as a base for mini pizzas or open-faced sandwiches. For an even lower-carb version, swap the polenta for chickpea flour — it works beautifully!
Ingredients
Method
- In a medium bowl, mix the cottage cheese with the egg (or flax egg), lemon zest, and lemon juice. Stir until smooth and creamy.
- Mix in the polenta (or chickpea flour), chopped dill, and a pinch of salt. The batter should be thick but spreadable.
- If it feels too dense, thin it slightly with a spoonful of Greek yogurt or extra lemon juice.
- To Bake: Spoon the mixture into a lightly greased flat tray or silicone Molds, about 1 cm deep.
- Bake (or air fry) at 180°C (350°F) for 15 minutes, until set and lightly golden.
- To Fry: Lightly oil a non-stick or pancake pan and heat over medium.
- Ladle in the batter and flatten gently into a circle.
- Cook for 2–3 minutes per side until golden brown and firm.
- Enjoy warm or at room temperature, plain or with your favourite toppings.