Cottage Cheese Flatbread
Cottage Cheese Flatbread might sound simple, but it’s one of those recipes that surprises you. It’s soft, chewy, and made with just a few basic ingredients—no yeast, no rising time, and no fuss. The cottage cheese gives it a protein boost and keeps the texture nice and tender without being dense.
What I like most is how versatile it is. You can use it as a base for pizza, slice it up for dipping, or wrap it around whatever leftovers are in your fridge.
It cooks quickly on a skillet, and you can flavor it however you want—garlic powder, herbs, chili flakes, you name it. Whether you’re making a quick lunch or looking for a side to go with dinner, this cottage cheese flatbread’s got you covered.
Tips to Make Cottage Cheese Flatbread
- Use 2% or 4% fat cottage cheese. It gives the best consistency and flavor. Non-fat can turn out rubbery.
- Make sure you mix the eggs and cottage cheese really well. I like to use a fork or whisk to get it smooth.
- Don’t spread the mixture too thin on the pan—about ¼ inch thick works best. If it’s too thin, it can burn or turn crispy instead of chewy.
- Let it cool for a few minutes before handling. It firms up as it cools, which makes it easier to slice or roll.
Ingredients
- 200g (about ¾ cup) cottage cheese (2%–4% fat)
- 2 large eggs
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasoning, mixed herbs, or oregano
- Pinch of salt and pepper
Alternative Ingredients
You can change up the flavor by swapping garlic powder for onion powder or smoked paprika. If you don’t have Italian seasoning, a mix of dried basil and thyme works well too. For extra protein, try adding a tablespoon of grated parmesan to the mix. And if you want it spicy, a pinch of red pepper flakes goes a long way.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so nothing sticks.
Step 2: Mix the Ingredients
In a medium bowl, combine the cottage cheese and eggs. Mix until smooth, then stir in the garlic powder, herbs, salt, and pepper.
Step 3: Shape and Spread
Pour the mixture onto the lined baking sheet. Spread it into a circle or rectangle, about ¼ inch thick. Try to keep the thickness even so it bakes properly.
Step 4: Bake
Bake the flatbread on the middle rack for 35–40 minutes, or until golden and set in the center. The edges should be slightly browned.
Step 5: Cool
Once baked, remove the flatbread from the oven and let it cool for 5–10 minutes. This step helps it hold its shape when slicing or using as a wrap.
How to Conserve Cottage Cheese Flatbread
After the flatbread has cooled completely, you can store it in an airtight container in the fridge for up to 4 days. It actually holds up really well! To reheat, just pop a slice in a skillet for a couple of minutes on each side or toast it in the oven at 350°F for 5–7 minutes.
You can also freeze it—wrap it in parchment paper and seal it in a freezer bag. When you want to use it, thaw in the fridge overnight or reheat directly in the oven.
How to Serve Cottage Cheese Flatbread
This flatbread can do it all. I like to slice it into triangles and serve it with hummus or tzatziki as a snack. You can also top it with sauce and cheese for a quick personal pizza, or use it as a wrap filled with veggies and grilled chicken.
If you’re going low-carb, this is a great alternative to tortillas or sandwich bread. For something a little fun, I’ve even used it as a base for breakfast—add scrambled eggs, spinach, and hot sauce and you’ve got a breakfast flatbread that actually keeps you full.
You can cut it small for appetizers or lunchbox bites too. It’s soft, flexible, and doesn’t fall apart, which is exactly what you want from something homemade.
