American · Lunch · Easy
Cottage Cheese Flatbread
0.0 (0 ratings)- Total
- 50 min
- Prep
- 15 min
- Serves
- 2
- Calories
- 200
Blended cottage cheese and eggs bake into a thin, flexible wrap with browned edges and a savory garlic finish.
The batter for Cottage Cheese Flatbread looks almost like a smoothie before it spreads into a thin sheet. In the oven, the eggs set around the cheese curds, making a soft wrap sturdy enough to fold around lunch fillings.
Use full-fat cottage cheese and blend until completely smooth. A lined metal pan releases the wrap cleanly; let it cool before peeling so the center has time to firm up.
Method
Heat the oven to 350°F (175°C). Line a rimmed metal sheet pan with parchment and brush the parchment with the olive oil.
Blend the cottage cheese, eggs, garlic powder, oregano and black pepper until smooth, scraping down the blender as needed.
Pour onto the parchment and spread into an even 9-by-12-inch rectangle. Bake for until the center is fully set, the surface looks dry and the edges are golden brown.
Cool on the pan for . Gently peel away the parchment, cut into two wraps and add your chosen fillings just before serving.
Forkue tips
- Drain any visible pooled liquid from the cottage cheese before measuring it.
- Keep the edges the same thickness as the middle so they do not become brittle.
Storing and reheating
Refrigerate the unfilled wraps between sheets of parchment in a sealed container for up to 3 days. Warm briefly in a dry skillet over low heat to restore flexibility before filling.
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Kitchen gear
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Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.
Cottage Cheese Flatbread: FAQ
Why is my flatbread sticking to the paper?
It may still be warm or slightly underbaked. Use greased baking parchment, bake until the middle is dry and set, and peel only after cooling.
Can I leave out the eggs?
The eggs hold this flourless wrap together. Removing them leaves melted cheese rather than a flexible flatbread; an egg-free version needs a different batter.
How do I store and reheat Cottage Cheese Flatbread?
Refrigerate the unfilled wraps between sheets of parchment in a sealed container for up to 3 days. Warm briefly in a dry skillet over low heat to restore flexibility before filling.
How long does Cottage Cheese Flatbread take?
About 50 min in total: 15 min prep and 35 min cooking.
What do I need to make Cottage Cheese Flatbread?
The key ingredients are cottage cheese, eggs, garlic powder and dried oregano, plus pantry basics.
Any tips for Cottage Cheese Flatbread?
Drain any visible pooled liquid from the cottage cheese before measuring it.
