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.
Equipment
- Non-stick Skillet
- Blender or Food Processor
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
Instructions
- In a blender or food processor, blend cottage cheese and eggs until smooth. Alternatively, whisk vigorously by hand.
- Add flour, baking powder, and salt. Pulse or stir just until combined. Batter should be thick but pourable.
- Fold in any optional herbs, spices, or sweeteners if desired. Avoid overmixing to maintain tender texture.
- Heat olive oil in a skillet over medium heat. Scoop 1/4 cup of batter and spread into a 4–5 inch circle.
- Cook for 2–3 minutes until edges set and bubbles form. Flip and cook 2 more minutes until golden and cooked through.
- 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.