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Folded no-flour cottage cheese flatbread wraps with turkey, cucumber and greens, flexible thin golden sheet visible.; title text reads Cottage Cheese Flatbread Recipe (No Flour)
Good Fork Daily Editorial Kitchen

Cottage Cheese Flatbread Recipe (No Flour)

5 from 1 vote
A flexible no-flour cottage cheese flatbread that bends without cracking and stays sturdy enough for wraps.
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Prep Time 8 minutes
Cook Time 30 minutes
Cooling 10 minutes
Total Time 48 minutes
Servings: 4 flatbreads
Course: Bread, Lunch
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup full-fat cottage cheese small or large curd
  • 2 large eggs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon fine salt
  • 1 teaspoon olive oil for parchment edges

Equipment

  • Blender
  • Rimmed quarter-sheet pan
  • Parchment paper
  • Offset spatula

Method
 

  1. Heat the oven to 350°F and line a quarter-sheet pan with parchment.
  2. Blend cottage cheese, eggs, garlic powder, herbs and salt until completely smooth.
  3. Pour onto the parchment and spread into a 9-by-12-inch even rectangle, keeping the center no thicker than the edges.
  4. Bake 25 to 30 minutes until the center looks dry, the surface is lightly golden and the edges release.
  5. Cool on the pan 5 minutes, then transfer with parchment to a rack for another 5 minutes.
  6. Peel away parchment, cut into four pieces and use only after the steam has escaped.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • USDA recommends refrigerating perishable leftovers promptly and reheating leftovers safely.
  • This recipe was developed through culinary research and editorial review.