Cottage Cheese Flatbread
Priya Nair
@priyanairkitchen
Prep
5 min
Cook
15 min
Total
20 min
Servings
2
Difficulty
Easy
Let's cook
Blend completely smooth
Blend the cottage cheese and eggs until there is no curd texture left at all — a good 60 seconds. Any lumps remaining will show up as rubbery patches.
💡Blend it far longer than seems necessary. Smooth is the whole thing.
Season the batter
Stir in the herbs, garlic powder, salt, and pepper.
Spread thin on parchment
Pour onto a parchment-lined tray and spread into a thin rectangle, about an eighth of an inch. Thicker and it stays eggy and soft.
Bake until dry
Bake at 350°F (175°C) for 35–40 minutes until fully set, dry to the touch, and golden at the edges.
💡Underbaking is the most common failure — it should feel dry, not tacky.
Cool before moving
Cool 10 minutes on the tray before lifting; it firms up considerably as it cools.
Cook this with Chef Pepe
Want hands-free help? Chef Pepe can read each step, set the pace, answer questions, and help with substitutions.
🎙️ Voice-guided cooking mode — coming in Phase 4. Text guidance available now via Chef Pepe.
📝 Tips, swaps, and make-ahead notes
Full-fat cottage cheese gives a much better texture than low-fat, which bakes up watery. Use it as a wrap, a pizza base (add toppings and grill for 5 minutes), or cut into crackers.
- •Pizza base: Bake as above, add sauce and cheese, then grill 5 minutes.
- •Crisper: Return to a 400°F oven for 5 minutes after cooling.
- •Storage: Keeps 3 days refrigerated; re-crisp in a dry pan.
Nutrition & Safety
Calories
186kcal
Protein
22g
Carbs
6g
Fat
8g
⚠️ Allergen & Safety Note
This recipe contains dairy and egg. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
1,579 made thisDid you make this? Share what worked, what you changed, and a photo of your plate.
