Servings: 1 large flatbread (or 2 smaller wraps)
Protein: ~25–30g per flatbread
Prep & Cook Time: 10 minutes
Ingredients
- ½ cup cottage cheese (low-fat or nonfat)
- ½ cup oats (old-fashioned or quick oats, blended into flour)
- 2 large eggs (optional: can omit for egg-free version, but will alter texture slightly)
Optional Add-Ins & Flavor Enhancers
- Pinch of salt
- ½ tsp garlic powder or onion powder
- 1–2 tsp fresh herbs (parsley, basil, or chives)
- Cinnamon or vanilla for sweet flatbreads
Instructions
- Preheat oven
- 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare oat flour
- Blend oats in a blender or food processor until a fine flour forms.
- Mix the dough
- In a bowl, combine oat flour, cottage cheese, and eggs.
- Stir until a sticky, uniform dough forms.
- Add optional seasoning or herbs.
- Shape flatbread
- Scoop dough onto the baking sheet.
- Flatten into a thin circle or rectangle (~¼–½ inch thick).
- Bake
- 12–15 minutes until edges are golden and firm.
- Optional: flip halfway for extra crispiness.
- Serve
- Use immediately for wraps, sandwiches, or as a mini pizza base.
- Can store in the fridge 2–3 days or freeze for 1 month.
Nutrition (Approx. per flatbread)
- Calories: 250–280
- Protein: 25–30g
- Carbs: 20–22g
- Fat: 5–6g
