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Cottage cheese flatbread made with two ingredients on a white plate

Cottage Cheese Flatbread

Amanda S
This two-ingredient cottage cheese flatbread makes two flexible, high-protein wraps with a mild savory flavor. Blend, spread, bake, and fill for an easy lunch, pizza-style meal, or avocado toast variation.
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Prep Time 7 minutes
Cook Time 25 minutes
Cooling Time 8 minutes
Total Time 40 minutes
Course lunch
Cuisine American
Servings 2 wraps
Calories 164 kcal

Equipment

  • High-speed blender or food processor
  • Rimmed half-sheet pan (13 x 18 inches)
  • Heavy-duty parchment paper
  • Offset spatula or silicone spatula

Ingredients
  

For the Flatbread

  • 1 cup Good Culture Simply 2% Milkfat cottage cheese 8 oz (225 g); pour off only visible surface liquid
  • 2 large Grade A large eggs

Optional Seasoning

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried Italian seasoning
  • black pepper to taste

Instructions
 

  • Set an oven rack in the center and preheat the oven to 375°F. Line a rimmed half-sheet pan with heavy-duty parchment paper.
  • If the cottage cheese container has a visible puddle of liquid, tip it off. Do not press or strain the curds dry.
  • Add the cottage cheese, eggs, and optional seasoning to a blender. Blend for 45 seconds, scrape down the sides, then blend for 15 seconds more, until smooth and pourable.
    Smooth cottage cheese and egg batter in a blender
  • Pour the batter into the center of the lined pan. Use a spatula to spread it into a 10 x 13-inch rectangle, about 1/8 inch thick, with an even layer from edge to edge.
    Batter spread evenly on a parchment-lined baking sheet
  • Bake for 25 minutes, until the center is firm to a light touch and no longer glossy and the edges are lightly golden. Do not bake until dark brown, or the flatbread may become too crisp to fold.
    Baked flatbread on parchment with lightly golden edges
  • Cool on the pan for 8 minutes. Gently peel the flatbread from the parchment, then cut it in half to make 2 wraps.
    Lifting the baked flatbread from parchment with a spatula
Cottage cheese flatbread made with two ingredients on a white plate
Cottage Cheese Flatbread

Notes

Storage: Cool completely, place parchment between the wraps, and refrigerate in a covered container for up to 2 days. Reheat in an air fryer at 350°F for 1–2 minutes. Freezing is not recommended.
Pizza variation: Leave the flatbread whole, add marinara and mozzarella, then return it to the oven just until the cheese melts.
Nutrition basis: Per unfilled wrap, calculated from 225 g Good Culture Simply 2% Milkfat cottage cheese and 2 USDA Grade A large eggs. Optional seasoning and all fillings are excluded.

Nutrition

Calories: 164kcalCarbohydrates: 4.5gProtein: 20.6gFat: 6.8gSaturated Fat: 3.1gCholesterol: 196mgSodium: 460mgPotassium: 202mgSugar: 4.3gCalcium: 141mgIron: 0.9mg
Keyword Cottage cheese flatbread, Gluten-free lunch, High-protein wraps
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