How to make flat bread with 2 ingredients?

It’s as simple as blending cottage cheese and eggs. Use 1 cup of full-fat cottage cheese and 2 large eggs, blend until smooth, then spread the mixture on parchment paper and bake at 350°F for 30 to 40 minutes. The result is a flexible, high-protein flatbread.

How to make cottage cheese flatbread?

To make cottage cheese flatbread, combine whipped or small curd cottage cheese with whole eggs in a blender. Bake the mixture until golden and firm. For more flavor, add garlic powder, herbs, or a pinch of sea salt. It’s gluten-free and perfect for wraps, pizza, and more.

Why does my cottage cheese flatbread fall apart?

Flatbread can fall apart if the cottage cheese is too watery or not blended well. Use a thicker variety or strain it first. Also, bake until fully set and let it cool before cutting. Overhandling while still hot can cause it to break.

How to make flat bread with 3 ingredients?

You can add a third ingredient like almond flour, psyllium husk, or seasoning for more texture or structure. A common variation includes 1 tbsp of almond flour for added density without changing the low-carb profile.

Easy Cottage Cheese 2 Ingredient Flatbread

Name: Easy Cottage Cheese 2 Ingredient Flatbread
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 wraps
Cuisine: Low Carb
Ingredients: 1 cup cottage cheese (whipped or small curd); 2 large eggs; Optional: 1/2 tsp garlic powder; Optional: 1/2 tsp Italian seasoning; Optional: Pinch of sea salt

Description

This 2 ingredient cottage cheese flatbread is high-protein, gluten-free, and easy to bake. Use it as a wrap, pizza crust, or sandwich base.

Ingredients

Scale

1 cup cottage cheese (whipped or small curd)

2 large eggs

Optional: 1/2 tsp garlic powder

Optional: 1/2 tsp Italian seasoning

Optional: Pinch of sea salt

Instructions

1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.

2. Blend cottage cheese and eggs until completely smooth.

3. Pour mixture onto parchment-lined tray and spread evenly.

4. Bake for 30–40 minutes until golden and set.

5. Cool for 5–10 minutes before slicing and serving.

Notes

Strain watery cottage cheese before blending for better structure.

Store leftovers in the fridge up to 5 days or freeze up to 3 months.

Reheat in a skillet or toaster oven to regain texture.

Great as a low-carb wrap, breakfast sandwich, or pizza base.

Prep Time: 5 mins
Cook Time: 35 mins
Category: High-Protein Breakfasts
Method: Baking
Cuisine: Low Carb

Nutrition

Serving Size: 1 flatbread
Calories: 90
Sugar: 1g
Sodium: 120mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 12g
Cholesterol: 115mg

Keywords: cottage cheese 2 ingredient flatbread, high protein wrap, gluten-free flatbread, low carb bread, keto flatbread