Ingredients
Method
- Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- Combine the cottage cheese and eggs in a blender or food processor and blend for 60-90 seconds until the mixture is completely smooth.
- Pour the batter onto the prepared baking sheet and use a spatula to spread it into four 6-inch circles, each approximately 1/8-inch thick.
- Bake for 18-22 minutes until the edges are golden brown and the centers feel firm to the touch.
- Allow the flatbreads to cool on the baking sheet for 5 minutes before carefully peeling them away from the parchment.
Nutrition
Notes
Use full-fat small curd cottage cheese for best texture. Store in refrigerator for up to 4 days with parchment paper between each flatbread. Can be frozen for up to 3 months.