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cottage cheese flatbread

Cottage Cheese Flatbread

This soft and protein-packed cottage cheese flatbread is a quick, no-yeast recipe that’s perfect for wraps, breakfast toasts, or snacking—customizable with sweet or savory flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 flatbreads
Course: Bread, Breakfast, Snack
Cuisine: American, High Protein
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Flatbread Base
  • 1 cup cottage cheese small or medium curd preferred
  • 2 eggs
  • 1/2 cup all-purpose flour or substitute half with whole wheat
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp olive oil for cooking
Optional Add-ins
  • 1 tsp dried herbs or garlic powder optional flavor customization
  • everything bagel seasoning optional
  • 1 tsp honey optional for sweet flatbread

Equipment

  • Non-stick Skillet
  • Blender or Food Processor

Method
 

  1. In a blender or food processor, blend cottage cheese and eggs until smooth. Alternatively, whisk vigorously by hand.
  2. Add flour, baking powder, and salt. Pulse or stir just until combined. Batter should be thick but pourable.
  3. Fold in any optional herbs, spices, or sweeteners if desired. Avoid overmixing to maintain tender texture.
  4. Heat olive oil in a skillet over medium heat. Scoop 1/4 cup of batter and spread into a 4–5 inch circle.
  5. Cook for 2–3 minutes until edges set and bubbles form. Flip and cook 2 more minutes until golden and cooked through.
  6. Repeat with remaining batter. Keep flatbreads warm under a clean towel while cooking the batch.

Notes

For smoother texture, drain cottage cheese or blend well. To freeze, layer flatbreads with parchment and store in airtight bag for up to 3 months.