Trust the Cottage Cheese. Thank Yourself Later. Crispy charred flatbread, whipped cottage cheese that tastes nothing like you expect, pickled jalapeños cutting through the cream, hot honey flooding everything — protein-packed, fiery, and gone before the second flatbread is even plated.

🌶️ 

🧾 INGREDIENTS

🫓 Flatbread

250g / 2 cups plain flour

1 tsp instant yeast

1 tsp fine sea salt

1 tsp caster sugar

150ml / ⅔ cup warm water

2 tbsp olive oil

Extra olive oil for cooking

🧀 Whipped Cottage Cheese

400g / 1¾ cups full-fat cottage cheese

60g / ¼ cup full-fat cream cheese, softened

2 tbsp extra virgin olive oil

1 tsp fresh lemon juice

½ tsp lemon zest

½ tsp flaky sea salt

Cracked black pepper

🫙 Quick Pickled Jalapeños

6–8 fresh jalapeños, thinly sliced into rounds

120ml / ½ cup white wine vinegar

120ml / ½ cup water

1 tbsp caster sugar

1 tsp fine sea salt

2 garlic cloves, lightly crushed

½ tsp black peppercorns

🍯 Hot Honey

80ml / ⅓ cup raw honey

1–2 tsp chili flakes

1 tsp apple cider vinegar

Pinch of flaky sea salt

✨ Finish

Fresh dill fronds

Thinly sliced scallions

Extra chili flakes

Flaky sea salt

✨ Cottage cheese blitzed with cream cheese and olive

oil becomes something completely unrecognizable —

thick, smooth, and tangy in the best possible way. The

pickled jalapeños cut through the cream with acid and

heat. The hot honey closes everything down.

🔢 INSTRUCTIONS

Make the pickled jalapeños first — combine the vinegar,

water, sugar, salt, garlic, and peppercorns in a small

saucepan over medium heat.

🔥 Stir until the sugar and salt dissolve completely —

bring to a gentle boil then remove from heat immediately.

Pack the jalapeño rounds tightly into a clean jar and pour

the hot pickling liquid over the top — submerge

completely.

Cool to room temperature then refrigerate for a minimum

of 30 minutes — 2 hours produces a sharper, more vivid

pickle.

Make the hot honey — warm the honey, chili flakes,

apple cider vinegar, and salt in a small pan over low heat

for 2–3 minutes until fragrant and loose.

Set aside to infuse and cool — the longer it sits, the more

heat it develops.

Combine the flour, yeast, salt, and sugar in a large bowl

— add warm water and olive oil and mix into a rough

dough.

Knead on a lightly floured surface for 6–8 minutes until

smooth and elastic.

Rest in a lightly oiled bowl covered with a damp cloth for

45 minutes until doubled.

Meanwhile blitz the cottage cheese, cream cheese, olive

oil, lemon juice, zest, salt, and pepper in a food processor

for 90 seconds until completely smooth and airy.

Taste the whipped cottage cheese — it should be tangy,

creamy, and slightly sharp. Refrigerate until assembly.

Divide the proved dough into 4 equal pieces and roll each

into a thin oval approximately 25x15cm / 10x6 inches.

Heat a heavy skillet or griddle pan over the highest heat

until smoking.

🔥 Cook each flatbread dry for 2–3 minutes per side until

deeply blistered, charred in spots, and rigid — press

firmly with a spatula for maximum char contact.

Remove from the pan and allow to cool for 60 seconds

— the flatbread firms and crisps further as it rests.

Spread the whipped cottage cheese generously across

each warm flatbread in one confident swooping motion

— take it edge to edge.

🌶️ Pile the pickled jalapeño rounds generously across

the cottage cheese — distribute unevenly for visual

texture.

Pour the hot honey heavily across the full flatbread

surface in a slow, generous pour — let it flood between

the jalapeños and drip over one edge onto the plate, then

scatter fresh dill, sliced scallions, and flaky salt before

serving immediately.