Viral Cottage Cheese Flatbread (Print View)

Soft, flexible cottage cheese flatbreads made with eggs - a high-protein, gluten-free bread alternative for wraps.

# Components:

→ Base

01 - 1 cup (240g) cottage cheese (full-fat or low-fat)
02 - 2 large eggs

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a blender or food processor, combine the cottage cheese and eggs. Blend until completely smooth, about 30 seconds.
03 - Pour the mixture onto the prepared baking sheet, using a spatula to spread it into 3–4 thin, even rounds or one large rectangle (about 1/4-inch thick).
04 - Bake for 18–22 minutes, or until the flatbreads are set, lightly golden, and can be easily lifted from the parchment.
05 - Let cool for a few minutes. Gently peel the flatbreads from the parchment. Serve warm or at room temperature.
06 - Store leftovers in an airtight container in the refrigerator for up to 3 days.

# Expert Advice:

01 -
  • You can whip up these flatbreads with just two main ingredients and almost no fuss.
  • I love how they turn out pillowy but sturdy, perfect for all your impulse wrap ideas.
02 -
  • If the cottage cheese isn’t blended smooth, the flatbreads end up mottled and tough—resist the urge to rush this step.
  • Letting the flatbreads cool slightly before peeling them off the parchment keeps them from tearing.
03 -
  • A silicone baking mat works just as well as parchment paper and makes for easy cleanup.
  • Adding a pinch of salt and seasonings to the batter elevates the flavor, so don’t skip it if you have time.
Return