Cottage Cheese 2 Ingredient Flatbread: High-Protein Win

Question 1

Can I make cottage cheese flatbread without a blender?

Accepted Answer

Yes, but it’s not ideal. A blender ensures the cottage cheese and eggs form a completely smooth batter. Without it, the flatbread may have lumps and could break apart. If you don’t have a blender, a food processor or immersion blender works better than whisking by hand.

Question 2

What kind of cottage cheese works best for flatbread?

Accepted Answer

Use full-fat, small curd cottage cheese for the best texture and taste. Avoid non-fat versions, as they often contain more water and less flavor, which can make the flatbread thin or rubbery. Low-fat works in a pinch, but full-fat gives a better result.

Question 3

Can I add seasonings or herbs to the batter?

Accepted Answer

Absolutely. Try adding garlic powder, Italian seasoning, or even a pinch of smoked paprika to the blended mixture before baking. You can also fold in chopped herbs like parsley or chives for extra flavor without affecting texture.

Question 4

How do I keep the flatbread soft after baking?

Accepted Answer

Let it cool completely, then store in an airtight container or zip-top bag with a sheet of parchment between each piece. Reheat in a dry skillet or toaster oven — not the microwave — to restore its flexibility and slightly crisp edges.

Ingredients

Instructions

Notes

Nutrition