Okay, folks, let’s talk about this viral cottage cheese flatbread recipe that’s been all over my feed. I had to try it, and honestly, I was skeptical. But, spoiler alert: it’s pretty darn good!
I started by gathering my ingredients. Needed that cottage cheese, obviously. I went with the full-fat kind because, why not? Then, an egg, some spices – I used garlic powder, onion powder, and a little bit of Italian seasoning. That’s it. Seriously.
My Making Steps
- Blended It Up:First, Tossed everything into my blender. I’ve seen some use a food processor, blender is better, I think it’s smoother. Blended it until it was super smooth, no lumps allowed.
- Prepped the Pan: Greased a baking sheet with some olive oil. I was not about to have this thing stick. Parchment paper is your best friend!
- Poured and Spread: Poured the mixture onto the prepared sheet and spread it out thinly. We’re going for a flatbread, not a pancake, people.
- Baked It:Popped it into a preheated oven at 350°F (175°C) for, I don’t konw… about 25-30 * can be depends. Keep an eye on it – you want it golden brown and set, not burnt.
- Cool and Test: Took much time to wait it cool, Finally got it. I was ready to take a bite.
I was honestly surprised. The texture was great – a little chewy, a little crispy on the edges. The flavor was mild, which is perfect because it lets you customize it with whatever toppings you like.
I’ve tried it a few different ways now. One time I added some shredded cheese and herbs on top before baking – delicious! Another time, I used it as a pizza crust, it’s so suprise! And, of course, I’ve had it plain with just a sprinkle of salt and pepper. It’s surprisingly versatile.
So, yeah, I’m officially on the cottage cheese flatbread bandwagon. It’s easy, it’s healthy-ish, and it actually tastes good. Give it a shot, I don’t think you would be like it.
