Description
A simple, protein-rich flatbread made with cottage cheese and oat flour, perfect for everyday meals and easy meal prep.
Ingredients
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Cottage cheese – 1 cup (225 g)
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Large eggs – 2
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Oat flour – 1 cup (90 g)
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Baking powder – 1 teaspoon (5 g)
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Salt – ½ teaspoon (3 g)
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Olive oil – 1 tablespoon (15 ml)
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Instructions
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Blend cottage cheese and eggs until smooth.
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Transfer to a bowl and mix in oat flour, baking powder, and salt.
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Rest batter for 5 minutes.
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Heat a non-stick skillet with olive oil over medium heat.
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Pour ¼ cup (60 ml) batter into the pan and spread thin.
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Cook 2–3 minutes per side until lightly golden.
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Repeat with remaining batter and serve warm.
Notes
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Drain cottage cheese if it’s very watery for best results.
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Flatbreads can be stored refrigerated for up to four days or frozen for longer storage.
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Reheat in a skillet or toaster for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes