2 Ingredient Cottage Cheese Flatbread

Preheat oven to 350°F (177°C). Line a half sheet pan (18 x 13 inches) with parchment paper (using enough parchment paper so that it lines the bottom and edges of the sheet pan) and spray with cooking oil (spray on top of the parchment paper). This will help prevent the flatbread from sticking to the parchment paper and will help it come off easily later.

In a food processor, add cottage cheese and eggs. If adding any seasonings or other cheeses, add them in at this time as well. Blend until smooth. You can also use a blender.

Pour the mixture onto your prepared sheet pan. Use a spatula to spread it evenly across so it is close to the edge of the parchment paper but leave a little bit of buffer from the edge (about ½ inch) because the mixture will spread a little as it bakes. Try to spread the batter as straight as possible around the edges so that your flatbread will be mostly rectangle in shape when it is done baking.

Bake for about 35-40 minutes or until surface is golden brown. This flatbread is very moist so it’s okay to bake it a little longer to get a nice golden brown exterior.

Allow the bread to fully cool before attempting to remove. If you try to remove while it is still hot, it will break apart easily. Once fully cooled you can peel/roll the flatbread off the parchment paper.

Cut the flatbread in half so you end up with two large flatbreads for sandwiches. You can also cut/divide into 4 to make smaller sandwiches. I found it easier to cut into the flatbread into 2 pieces and assemble two very large sandwiches which I then cut in half for a total of 4 sandwiches. Store any uneaten flatbread in the fridge.