Cottage Cheese Flatbread Without Flour
A thin baked cottage-cheese and egg wrap with garlic and oregano, cooled before peeling and folding.
Equipment
- 1 Blender, rimmed baking sheet, oven-rated baking parchment and spatula
Ingredients
- 250 g plain whole-milk cottage cheese about 1 cup; drain only obvious pooled whey; check gelatin source if present
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 teaspoon olive oil for brushing the baking parchment
Instructions
- Heat the oven to 350°F (175°C). Remove obvious pooled whey from cottage cheese. Blend cottage cheese, eggs, garlic powder, oregano and black pepper until smooth, scraping the jar if needed. Do not add milk or flour.
- Line a rimmed sheet with oven-rated baking parchment, not wax paper, and brush with the olive oil. Spread batter into an even rectangle about 20 by 30 cm (8 by 12 inches), approximately 5 mm thick, avoiding very thin edges.
- Bake on the middle rack for about 30 to 35 minutes, checking from 28 minutes. The surface must be fully set and dry with golden patches, not a wet center. Egg dishes should reach 160°F (71°C); use a suitable thin probe when practical.
- Cool on the tray for 10 minutes. Loosen an edge carefully and peel from the parchment, then cut into 2 portions and fold gently. If sticking or tearing, allow more cooling and work slowly. Fillings are optional and not included.
Notes
Contains milk and eggs. Makes 2 wrap portions. This is a tender egg-based wrap, not chewy flour bread. Total includes 10 minutes cooling. No calculated protein, keto promise or verified gluten-free certification is supplied.
No pork or pork-derived ingredients; check cottage cheese labels. Illustrative generated images; no physical kitchen testing claim.