Cottage Cheese Flatbread
Two ingredients blended and baked into a soft, foldable flatbread. No flour, no yeast, and 19 g of protein a serving.
Reviewed by Bogdan Marcu, Licensed Nutritionist & Dietitian
- Protein
- 19 g
- Calories
- 166 kcal
- Serves
- 2 flatbreads (2 servings)
- Category
- Snack
Is 19 g enough? Calculate your daily protein target
Ingredients
- 1 cup (225 g / 8 oz) low-fat cottage cheese
- 2 large eggs
- 1 tsp dried oregano or Italian herbs
- 1/2 tsp garlic powder
- Pinch of salt and black pepper
Instructions
- Heat the oven to 180C (350F) and line a baking tray with parchment. Do not skip the paper, this sticks to bare metal.
- Blend the cottage cheese and eggs until completely smooth, about a minute. Any curd left whole turns into a wet patch in the finished bread, so keep going until the mixture pours like a thin batter.
- Stir in the oregano, garlic powder, salt and pepper.
- Pour onto the parchment and spread to a round about 25 cm across, leaving it very slightly thicker at the edge than in the middle. Thin edges scorch well before the centre has set.
- Bake for 30 to 35 minutes, until the surface is dry to the touch and the edges have started to lift away from the paper on their own.
- Cool for 5 to 10 minutes before peeling it off. Lifting it while hot tears it every time, and the structure firms up considerably as it cools.
- Eat it warm, folded around whatever you have, or cut it into strips for dipping. It keeps 3 days in the fridge and reheats best in a dry pan rather than a microwave, which makes it rubbery.
