Description
Cottage cheese flatbread has taken over the internet — and for good reason. It’s high in protein, low in carbs, and surprisingly easy to make. I’m not one to jump on every food trend, but when I realized I could turn cottage cheese into a soft, pliable wrap for my homemade turkey deli meat, I had to give it a try. The result? A light, satisfying flatbread that rolls beautifully, holds up to fillings, and tastes just as good on its own as it does in a sandwich.
Ingredients
- 200g (about 7oz) fermented cottage cheese
- 2 pasture-raised eggs
- 1/8 tsp sea salt and freshly ground black pepper
- Spices of choice (I used a za’atar seasoning blend)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Blend the ingredients in a high-speed blender until smooth and creamy.
- Pour the mixture into the center of the parchment-lined sheet and spread it into a rectangle, about 20×25 cm (8×10 inches). Use a spatula to create an even layer—don’t spread it too thin, or it will crisp and crack when rolling.
- Bake for about 40 minutes, checking to ensure no areas get too brown or crispy. The wrap should be cooked through but remain soft and pliable. If it starts bubbling up, poke it with a fork in those areas.
- Once baked, let it cool slightly. Remove the flatbread from the oven and let it cool for a few minutes. Then, flip it so the parchment paper is on top and gently start peeling it away, beginning from the corners and working slowly toward the center. This helps prevent tearing and keeps the flatbread intact. Use a spatula to lift any spots that stick. Once cooled, your flatbread is ready to roll, fill, or slice into pieces.
- For the best texture and flavor, enjoy the flatbread fresh, soon after baking. If you need to store it, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to two days. If you’ve already made it into a wrap, it can also be stored in the fridge in an airtight container — just be sure to avoid fillings with excess moisture, as they can make the wrap soggy.
Notes
Serving Suggestion: Turn It Into a Deli Wrap — Once your cottage cheese flatbread is baked and cooled, it’s ready to transform into a nourishing, high-protein wrap. I like to spread mashed avocado, layer in slices of my Homemade Turkey Deli Meat, add some radicchio or greens, a few chopped olives, and drizzle lightly with balsamic vinaigrette. Roll it up tightly, cut in half, and enjoy a satisfying, low-carb meal that’s both delicious and nutrient-dense.
