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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!  
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup low-fat cottage cheese
  • Zest of 1 lemon + juice of ½ lemon
  • 1 egg or 1 flax egg for a vegan version
  • 3 Tbsp polenta or chickpea flour for fewer carbs
  • Pinch of salt
  • 2 Tbsp chopped fresh dill

Method
 

  1. In a medium bowl, mix the cottage cheese with the egg (or flax egg), lemon zest, and lemon juice. Stir until smooth and creamy.
  2. Mix in the polenta (or chickpea flour), chopped dill, and a pinch of salt. The batter should be thick but spreadable.
  3. If it feels too dense, thin it slightly with a spoonful of Greek yogurt or extra lemon juice.
  4. To Bake: Spoon the mixture into a lightly greased flat tray or silicone Molds, about 1 cm deep.
  5. Bake (or air fry) at 180°C (350°F) for 15 minutes, until set and lightly golden.
  6. To Fry: Lightly oil a non-stick or pancake pan and heat over medium.
  7. Ladle in the batter and flatten gently into a circle.
  8. Cook for 2–3 minutes per side until golden brown and firm.
  9. Enjoy warm or at room temperature, plain or with your favourite toppings.