Viral Cottage Cheese Flatbread (Printable Version)

Quick cottage cheese and egg flatbreads: soft, flexible, high-protein, ideal for wraps or pizza bases.

# What You Need:

→ Base

01 - 1 cup (8 fl oz) full-fat or low-fat cottage cheese
02 - 2 large eggs

# How To Make It:

01 - Set oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - Place cottage cheese and eggs in a blender or food processor. Process until completely smooth, about 30 seconds, scraping down the sides once if needed.
03 - Pour the batter onto the prepared sheet. Using a spatula, spread into 3–4 thin, even rounds or a single rectangle about 1/4 inch thick.
04 - Bake for 18–22 minutes, until the rounds are set, lightly golden at the edges, and lift easily from the parchment.
05 - Allow to cool for a few minutes on the sheet, then gently peel the flatbreads from the parchment and transfer to a rack to finish cooling briefly.
06 - Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat briefly in a skillet or oven before using.

# Expert Advice:

01 -
  • No kneading, no flour—just blend, pour, and bake: it feels almost too simple.
  • I love how adaptable it is; this flatbread welcomed whatever I had in my fridge to fill it.
02 -
  • Skipping parchment once meant scraping stubborn flatbread off a baking sheet for twenty minutes—never again.
  • The flavor wakes up with a pinch of salt or dried herbs added before blending—I’ll never make it plain again if I can help it.
03 -
  • Blend until silky—any lumps make baking uneven and lifting tricky.
  • Parchment paper is non-negotiable for easy removal and picture-perfect rounds.
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