Viral Cottage Cheese Flatbread (Print Version)

Protein-packed cottage cheese flatbreads from cottage cheese and eggs—soft, flexible, great for wraps, pizzas, or sandwiches.

# What to Use:

→ Base

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

# How to Prepare:

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 -
  • No one needs to know it’s basically only two ingredients—your secret is safe here.
  • It’s endlessly versatile and can rescue any sandwich craving without any flour fuss.
02 -
  • If you rush and remove them before they’re set, they’ll stick and tear—patience truly pays off here.
  • Herbs or garlic powder blended in lift the flavor from plain to crave-worthy.
03 -
  • If your flatbreads aren’t peeling off the parchment, baking just two more minutes makes all the difference.
  • An extra pinch of salt in the batter boosts every other flavor you stack on top.
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