250 grams plain flour
2 teaspoons instant dried yeast
1 teaspoon sugar
½ teaspoon salt
½ teaspoon granulated garlic
200 ml warm water
2 tablespoons oil
100 grams cottage cheese
1 tablespoon butter
Preparation
Mix together the yeast and sugar, pour over the warm water, whisk well and let it sit for about 10 minutes, to activate the yeast, and in another bowl sift the flour and whisk it together with the salt and granulated garlic. After the yeast has activated, make a little well in the middle of the flour and pour it in along with the oil, and mix and knead until a soft dough forms. Oil the bowl, lightly oil the dough surface, cover it with a kitchen towel and let it sit for about an hour in a warm spot, to rise.
Transfer the risen dough to a lightly floured surface, divide it into two parts and roll them out to fit the pan you're using for baking (26 cm; 10"). Gently put in the bottom part of the dough in a buttered and floured pan, crumble over the cottage cheese and cover it with the remaining dough. Tightly seal the edges and prick the surface with a toothpick. Cover the pan and let the dough rest again for about 30 minutes. Dice half of the butter and arrange it evenly on the dough surface and immediately bake in a well preheated oven, at 220˚C (425˚F), for 20 minutes and spread the rest of the butter on the flatbread as soon as you take it out of the oven.
