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–+ servings
Cottage Cheese Flatbread

Cottage Cheese Flatbread: Soft, Protein-Packed & Gluten-Free

Discover the Cottage Cheese Flatbread, a soft and protein-rich gluten-free option perfect for wraps or dips.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: Snacks
Cuisine: Gluten-Free
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Flatbread
  • 1 cup Cottage Cheese Blend until smooth for the best texture.
  • 1 cup Oat Flour Substitute with all-purpose flour if gluten is not an issue.
  • 1 large Egg Acts as a binding agent.
  • 1 teaspoon Baking Powder Ensures a light, fluffy texture.
For Seasoning (Optional)
  • 1 teaspoon Garlic Powder Adds savory flavor.
  • 1 tablespoon Herbs Fresh or dried herbs like rosemary or thyme.
  • 1 tablespoon Sesame Seeds Offers a subtle crunch and nuttiness.
  • 1 tablespoon Grated Parmesan Enhances cheese flavor.

Equipment

  • mixing bowl
  • Rolling Pin
  • Baking Sheet
  • parchment paper
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine blended cottage cheese, oat flour, egg, and baking powder. Stir until a smooth dough forms (2–3 minutes).
  2. Cover the bowl with a towel and allow the dough to rest for 5–10 minutes.
  3. Flour your surface liberally and roll the dough to about ¼ inch thick or thinner for a crispier finish.
  4. Preheat the oven to 400°F (200°C). Transfer the rolled dough to a baking sheet and bake for 12–15 minutes until golden.
  5. For an extra crispy finish, lightly toast the baked flatbread in a skillet over medium heat for about 30 seconds on each side.
  6. Let the flatbread cool on a wire rack for a few minutes before slicing or tearing into pieces.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 15gProtein: 8gFat: 3gSaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 1gVitamin A: 5IUCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat as desired.

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