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Soft cottage cheese flatbread served with grilled chicken, lettuce, cucumber, fresh herbs, and Greek yogurt drizzle.

Cottage Cheese Flatbread

This soft cottage cheese flatbread is a high-protein recipe made with cottage cheese, eggs, oat flour, and Parmesan. It works well for wraps, sandwiches, snack plates, and meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients:
  • 1 cup cottage cheese
  • 2 large eggs
  • 1/2 cup oat flour
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • black pepper to taste
Optional Add-Ins:
  • 1/2 teaspoon dried Italian herbs
  • 1/4 teaspoon onion powder
  • red pepper flakes to taste
  • chopped fresh herbs
Optional Protein Boosters:
  • 2 tablespoons hemp hearts
  • extra grated Parmesan
  • sliced chicken or turkey for serving
  • Greek yogurt drizzle for serving

Equipment

  • 1 blender or food processor
  • 1 Mixing bowl
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Spatula
  • 1 measuring cups
  • 1 Measuring spoons

Method
 

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. Add the cottage cheese and eggs to a blender or food processor.
  3. Blend until completely smooth and no large cottage cheese curds remain.
  4. In a mixing bowl, combine the oat flour, Parmesan, baking powder, salt, garlic powder, and black pepper.
  5. Pour the blended cottage cheese mixture into the dry ingredients.
  6. Stir gently until a smooth, pourable batter forms.
  7. Spread the batter onto the prepared baking sheet in a thin, even rectangle.
  8. Bake for 25 to 30 minutes, or until the flatbread is set, lightly golden, and dry around the edges.
  9. Remove it from the oven and let it cool for about 10 minutes.
  10. Carefully peel the flatbread from the parchment paper, then slice, fold, or fill as desired.

Notes

Storage:
Store the completely cooled cottage cheese flatbread in an airtight container in the refrigerator for up to 4 days. Place parchment paper between pieces if stacking.
Reheating:
Warm briefly in a dry skillet, toaster oven, or microwave. Avoid overheating because it may become rubbery.
Freezing:
Freeze the cooled flatbread with parchment paper between layers for up to 1 month. Thaw it in the refrigerator before reheating.
Recipe Notes:
Blend the cottage cheese and eggs until completely smooth. Spread the batter into an even layer so the center and edges bake evenly.
Texture Tip:
Let the flatbread cool before removing it from the parchment paper. It becomes firmer and easier to fold as it cools.
Serving Tip:
Use it as a wrap with grilled chicken, turkey, vegetables, avocado, or Greek yogurt sauce.