Cottage Cheese Flatbread

Description:

This high-protein, low-carb Cottage Cheese Flatbread is soft, bendable, and easy to make with just a few ingredients. It’s perfect for wraps, pizzas, or as a healthy bread substitute for those watching carbs or gluten.

Ingredients for Cottage Cheese Flatbread

• 1 cup (225g) cottage cheese (full-fat or low-fat)

• 2 large eggs

• 2 tbsp almond flour (or oat flour for non-keto version)

• 1/2 tsp baking powder

• 1/4 tsp salt

• Optional: garlic powder, Italian herbs, or black pepper for flavor

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.

2. In a blender or food processor, combine cottage cheese, eggs, almond flour, baking powder, salt, and spices. Blend until completely smooth.

3. Pour the mixture into 3-4 rounds or one large rectangle on the prepared tray (like thin pancakes).

4. Spread each portion into a thin circle (about 1/8-inch thick).

5. Bake for 18–22 minutes, or until lightly golden and set.

6. Let cool slightly before removing. They will firm up more as they cool.

Notes:

• Use dry-curd cottage cheese or strain excess liquid if using a wet brand.

• You can make this in a non-stick skillet like a pancake on medium-low heat.

• Can be stored in the fridge for 3–4 days or frozen between parchment sheets.

Tips:

• Add fresh herbs or grated parmesan for more flavor.

• For crispier texture, broil for 1–2 minutes after baking.

• Use as a wrap, mini pizza crust, or even tortilla substitute.

• Make them smaller for cottage cheese naan-style dippers.

Servings:

Makes 3–4 flatbreads (depending on size)

Nutritional Info (per flatbread, using full-fat cottage cheese and almond flour):

• Calories: ~120

• Protein: ~10g

• Fat: ~8g

• Carbs: ~3g

• Fiber: ~1g

• Sugar: ~1g

Benefits:

• ✅ High in Protein – Keeps you full and supports muscle maintenance.

• ✅ Low in Carbs – Suitable for low-carb, keto, and diabetic diets.

• ✅ Gluten-Free – Great for gluten sensitivity or celiac-friendly recipes.

• ✅ Versatile – Use for wraps, sandwiches, or as pizza crust.

Q&A:

Q: Can I use Greek yogurt instead of cottage cheese?
A: It’s possible, but the texture will be denser and less fluffy. Cottage cheese works best.

Q: Can I make it vegan?
A: Not easily. Both eggs and cottage cheese are hard to replace in this recipe without changing structure completely.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge up to 4 days, or freeze with parchment paper between each for up to 2 months.

Q: Can I make it thicker like naan?
A: Yes! Just pour the batter slightly thicker and increase baking time by a few minutes.