Description
Alight, versatile flatbread that’s perfect for wraps, pizzas, or dipping—packed with protein and ready in under 30 minutes!
Ingredients
- Base:1 cup cottage cheese (full-fat or low-fat)2 large eggs1 teaspoon olive oil (optional, for extra softness)
- Dry mix:
- 1 cup oat flour (or almond flour for a lower-carb option)
- ½ teaspoon baking powder
- ½ teaspoon salt
- Seasoning (optional):
- ½ teaspoon garlic powder or Italian seasoning
Instructions
1️⃣ Preheat & prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with oil or cooking spray.
2️⃣ Blend the cottage cheese
In a food processor or blender, pulse the cottage cheese until completely smooth. This ensures an even texture in your dough.
3️⃣ Combine wet ingredients
In a mixing bowl, whisk together the blended cottage cheese, eggs, and olive oil (if using) until homogenous.
4️⃣ Incorporate dry ingredients
Add the oat (or almond) flour, baking powder, salt, and your choice of seasoning. Stir until a soft dough forms—if it feels too sticky, sprinkle in a teaspoon more flour at a time.
5️⃣ Shape the flatbreads
Divide the dough into 3 equal portions. On a lightly floured piece of parchment, roll each portion into a thin oval (about ⅛–¼″ thick). Transfer ovals onto the prepared sheet.
6️⃣ Bake to golden
Bake for 15–18 minutes, or until the edges turn golden brown and the centers are set.
7️⃣ Cool & serve
Let the flatbreads rest for 2–3 minutes on the sheet before transferring to a wire rack. Serve warm.
Notes
- Make it dairy-free: Substitute the cottage cheese with ¾ cup silken tofu, blended until smooth.
- Flavor twists: Fold in chopped herbs (rosemary, chives) or 2 tbsp grated Parmesan for extra savory depth.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days; reheat in a toaster oven for best texture.
- Prep Time: 18 minutes
- Cook Time: 28 minutes
Nutrition
- Serving Size: 3