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Whipping up everyday items into a protein-loaded winner, this cottage cheese flatbread with just 2 ingredients gives you everything you'd want in a bread swap. Each golden slice has a soft, filling texture that works great as a base for sandwiches, pizzas, or just eaten plain with whatever toppings you fancy.
I stumbled on this flatbread when trying to eat more protein without buying powder supplements. I didn't believe two things could make something bread-like at first. But one taste and I was sold completely. It's now something I make every week, and my family actually likes it better than store-bought flatbread for many meals.
Key Ingredients
- Cottage Cheese: Go for 2% or full-fat for better taste and texture. The lumps make for a soft inside while adding lots of protein and calcium.
- Fresh Eggs: Use large eggs not straight from the fridge for best results. They're what makes the whole thing hold together like bread.
- Optional Flavors: Not needed but they can really boost the taste. Try a bit of salt first and add more to suit you.
Simple Step-by-Step Guide
- Mix and Blend:
- Get your oven hot at 350°F (175°C). Put parchment on your quarter baking sheet covering it all. Spray oil on the paper so nothing sticks. Throw cottage cheese and eggs in a blender until they're smooth as silk.
- Get the Right Mix:
- Keep blending until you can't see any cottage cheese bits. It should look like thick pancake mix. Add a spoon of milk if too thick, or more cottage cheese if too runny.
- Pour and Spread:
- Pour your mix onto the paper in one go. Use a spatula to spread it out evenly about 1/4 inch thick. Make sure the edges aren't thinner than the middle for even cooking.
- Baking Time:
- Stick it on the middle rack of your hot oven. Let it cook 35-40 minutes until the edges turn golden. You'll know it's done when it puffs slightly and the middle feels firm.
- Cooling and Cutting:
- Let it cool all the way on the baking sheet. Cut with a pizza wheel for neat pieces. Pack it up right if saving for later.
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I've tried tons of healthy bread alternatives over the years, and this one's been a total game-changer. My kid, who usually hates anything that sounds healthy, now asks me to make this for her lunch box.
Creative Serving Ideas
Turn this flatbread into all sorts of tasty meals by using it under avocado spread, as pizza crust, or wrapped around sandwich fillings. Since it doesn't have a strong taste, it works just as well with sweet stuff as it does with savory.
Keeping It Fresh
Storing it right means your flatbread stays good and ready to use. Pop it in an airtight container in the fridge, with parchment between layers so they don't stick together.
After making this countless times and playing with the recipe, I can say for sure this flatbread has changed how I think about healthy eating. It shows that the easiest recipes can sometimes make the biggest difference, giving you good nutrition and a full feeling with every bite.
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Recipe FAQs
- → Can I add flavors to this bread?
- Absolutely! Toss in garlic powder, herbs, Italian seasoning, or your favorite spices before you bake.
- → What’s the best way to store extras?
- Pop leftovers in an airtight container and refrigerate for up to 3 days. Warm them up in the toaster or oven as needed.
- → Can I freeze it for later?
- Definitely. Wrap it tightly and freeze for up to a month. Thaw it overnight in the fridge and reheat before eating.
- → What goes well with this bread?
- Make sandwiches, top it like pizza, pair it with dips, or eat it plain for a protein-filled snack.
- → Is low-fat cottage cheese okay?
- Yep, you can use regular or low-fat cottage cheese. Just know the texture might vary slightly.