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Easy Cottage Cheese Flatbread | High Protein Lunch

Cottage Cheese Flatbread

A soft, two-ingredient flatbread made from blended cottage cheese and eggs, baked until golden and ready for wraps, sandwiches, or dipping.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 110
Ingredients Method

Ingredients
  

  • 1 cup cottage cheese small curd, full-fat or low-fat
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • Nonstick cooking spray or olive oil for the parchment paper

Method
 

  1. Preheat the oven: Heat the oven to 350°F and line a baking sheet with parchment paper. Lightly spray or brush the parchment with olive oil so the baked flatbread releases cleanly.
  2. Add cottage cheese and eggs: Add the cottage cheese and eggs to a blender. There's no need to drain the cottage cheese first.
  3. Blend until smooth: Run the blender for about 1 minute, scraping down the sides once, until the batter is completely smooth with no visible curds.
  4. Season the batter: Pour the batter into a bowl and stir in the salt, garlic powder, and black pepper until evenly combined.
  5. Pour onto the pan: Pour the batter onto the prepared parchment paper in the center of the baking sheet.
  6. Spread into an oval: Use an offset spatula or the back of a spoon to spread the batter into an even oval about 1/4 inch thick, keeping the edges roughly the same thickness as the center.
  7. Bake until golden: Bake for 25 minutes, until the edges turn golden and pull away slightly from the parchment and the center feels set when pressed lightly.
  8. Cool on the pan: Remove the baking sheet from the oven and let the flatbread rest for 5 minutes. This short cooling period firms the structure so it won't tear when lifted.
  9. Peel and serve: Gently peel the parchment paper away from the flatbread. Slice into wedges or keep whole to use as a wrap.