Ingredients
Flatbread
- 1 cup plain cottage cheese about 225 g
- 2 large eggs
- 2 tbsp finely grated Parmesan about 15 g
- 1 tsp Italian herb seasoning
- 0.25 tsp garlic powder
- 1 pinch fine salt adjust to cheese saltiness
- 1 tsp olive oil for the parchment
Equipment
- 9-by-13-inch rimmed baking pan
- Parchment paper
- Blender
- Offset spatula
- Measuring cups and spoons
- Food thermometer
Instructions
Blend, bake and rest
- Heat the oven to 350°F (177°C). Line a 9-by-13-inch rimmed baking pan with parchment and brush the paper lightly with olive oil.
- Blend the cottage cheese, eggs, Parmesan, Italian herb seasoning, garlic powder and a pinch of salt until smooth. Pour onto the prepared parchment and spread into a thin, even rectangle with a spatula.
- Bake for about 25 to 30 minutes, until the center is set, the edges are lightly golden and a food thermometer inserted at the center reads 160°F (71°C).
- Rest the sheet in the pan for 5 minutes. Gently peel away the parchment and cut into two large wrap pieces or four small squares. Serve warm or refrigerate leftovers promptly in a covered container.
Notes
This is a tender egg-and-cheese flatbread, not a chewy wheat loaf. Batter thickness and cottage cheese moisture affect the baking time. Check that the center reaches 160°F (71°C). Contains eggs and milk.