Two-Ingredient Cottage Cheese Flatbread

Cottage cheese and eggs, blitzed and baked into a bendy high-protein wrap.

Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Yield2 large flatbreads
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Before You Start

There's no flour in this at all, which sounds like it shouldn't work, and then it does. You blend cottage cheese with eggs, pour it thin, and bake it into something you can roll around anything. It's soft rather than crisp, closer to a wrap than a pizza base, and it keeps for days in the fridge.

Instructions

0 of 6 done

  1. Heat the oven to 175°C / 350°F and line a large tray with baking paper. Don't skip the paper, this sticks to everything else.

  2. Blend the cottage cheese and eggs until completely smooth, about 30 seconds. Any lumps left behind turn into rubbery patches later.

  3. Blitz in the salt, garlic powder and oregano. The batter should pour like thin pancake batter.

  4. Pour it onto the tray and tilt until it spreads to roughly 25 cm across, or split it into two smaller rounds. Thin is what you want here, about 3 mm.

  5. Scatter over the sesame seeds and bake for 30 to 35 minutes, until the surface is dry to the touch and the edges have gone golden and lift away on their own.

  6. Cool on the tray for 10 minutes before peeling it off. It firms up as it cools, so give it that time.

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💡 Baker's tips

  • Full-fat cottage cheese gives a softer, better-tasting bread. Low-fat versions bake up drier and a bit squeaky.
  • If it tears when you peel it, it needed another 5 minutes. Underbaked is the only real way to get this wrong.

🔀 Make it your own

  • Add ½ cup (57 g) grated cheese to the batter and use it as a low-carb pizza base, topping it and baking another 8 minutes.
  • Skip the savoury seasoning, add a spoon of honey and cinnamon, and roll it around fruit and yogurt for breakfast.

📦 Storing & freezing

Wrap and refrigerate for 4 days. It bends best straight from a warm pan, so give it 20 seconds in a dry skillet before rolling.

❓ Frequently asked

How many grams is a cup of cottage cheese?

About 225 g per US cup, so the 1 cup here is roughly half a standard 450 g tub.

Can I make it without a blender?

Only if you buy whipped or smooth cottage cheese. The curds won't break down with a whisk, and you'll get a lumpy, patchy bread.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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