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Cottage Cheese Flatbread

Delicious Cottage Cheese Flatbread for Healthy Snacking

Enjoy the delightful transformation of Cottage Cheese Flatbread, a versatile and healthy snack option.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 flatbreads
Course: Snacks
Cuisine: Gluten-Free, Healthy
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Cottage Cheese For a smoother texture, blend until completely smooth before use.
  • 1 cup Oat Flour Can substitute with all-purpose flour for a non-gluten-free version.
  • 1 large Egg Make sure it’s at room temperature for better emulsification.
  • 1 teaspoon Salt Adjust according to personal preference.
For Flavor Enhancements
  • Optional Seasonings (e.g., garlic powder, Italian herbs) Customize with your favorite spices or herbs for a unique taste.
For Baking
  • Parchment Paper Always line your baking sheet to facilitate easy cleanup.

Equipment

  • Mixing Bowl
  • Spatula
  • Rolling Pin
  • Baking sheet
  • Skillet

Method
 

Step-by-Step Instructions for Cottage Cheese Flatbread
  1. In a large mixing bowl, combine your blended cottage cheese, oat flour, egg, and salt. Use a spatula to mix thoroughly until no dry patches remain. Allow the mixture to rest for about 5-10 minutes.
  2. Once your dough has rested, place it on parchment paper. Spread it out, aiming for about ¼ inch thick for softer flatbreads.
  3. Preheat your oven to 400°F (200°C). Place the flattened dough onto a lined baking sheet and bake for approximately 15 minutes.
  4. For an extra crunch, heat a skillet over medium heat and toast each side for about 30 seconds after baking.

Nutrition

Serving: 1flatbreadCalories: 120kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months.

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