Viral Cottage Cheese Flatbread (Printable Version)

Two-ingredient cottage cheese and egg flatbreads — soft, protein-rich gluten-free rounds ready in 25 minutes.

# What You'll Need:

→ Base

01 - 1 cup (240g) cottage cheese (full-fat or low-fat)
02 - 2 large eggs

# How to Make It:

01 - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a blender or food processor, combine the cottage cheese and eggs. Blend until completely smooth, about 30 seconds.
03 - Pour the mixture onto the prepared baking sheet, using a spatula to spread it into 3–4 thin, even rounds or one large rectangle (about 1/4-inch thick).
04 - Bake for 18–22 minutes, or until the flatbreads are set, lightly golden, and can be easily lifted from the parchment.
05 - Let cool for a few minutes. Gently peel the flatbreads from the parchment. Serve warm or at room temperature.
06 - Store leftovers in an airtight container in the refrigerator for up to 3 days.

# Expert Tips:

01 -
  • This flatbread is so flexible you can wrap just about anything inside it without a single crack.
  • With only two main ingredients, it's shockingly simple and adapts to practically any flavor you throw at it.
02 -
  • If you try to peel the flatbreads too soon, they'll tear — patience pays off here.
  • Adding a pinch of salt and herbs to the batter takes them straight from basic to crave-worthy.
03 -
  • Letting the flatbreads cool completely before removing from the pan saves you from heartbreak and torn pieces.
  • Blend a little longer than you think for a truly smooth, non-gritty bite.
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