Ingredients
Flatbread
- 1 tsp olive oil For greasing parchment
- 1 cup low-fat cottage cheese About 225 g
- 2 large eggs
- ¼ tsp garlic powder
- ¼ tsp Italian seasoning
Equipment
- 1 9-by-13-inch rimmed baking pan Quarter sheet pan
- 1 sheet Parchment paper Grease before adding batter
- 1 Blender For a smooth batter
- 1 Silicone spatula For spreading batter
- 1 set Measuring spoons For oil and seasoning
- 1 Cooling rack For the pan after baking
Instructions
Bake the flatbread
- Preheat the oven to 350°F and line a 9-by-13-inch rimmed baking pan with parchment paper; brush the parchment with 1 teaspoon olive oil.
- Blend the cottage cheese, eggs, garlic powder, and Italian seasoning until smooth, about 30 seconds. Scrape down the sides once if needed.
- Pour the batter onto the prepared parchment and spread it into an even rectangle, keeping it within the pan edges.
- Bake for 30 to 35 minutes, until the top is golden and dry and the center feels set. Do not remove it while the middle is wet.
- Set the pan on a cooling rack for 10 minutes. Gently peel the flatbread from the parchment, cut it in half, and fill or fold each piece as a wrap.
Video
Notes
The sheet needs to cool before peeling, or it may tear. Use well-greased parchment and spread the batter evenly. Store unfilled flatbread in a covered container in the refrigerator for up to 3 days; reheat gently before folding. Contains egg and dairy. The video shows a closely matching method; follow the written amounts here.
