Cottage Cheese Flatbread: The High Protein Bread You Will Make Again and Again

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray it lightly with cooking spray.

Blend the cottage cheese and eggs in a food processor or blender until completely smooth with no visible curds, about 30 seconds. The mixture should look like a thin pourable batter.

Pour the blended mixture into a medium bowl. Add the self-rising flour, garlic powder, Italian seasoning, and salt. Stir with a spatula until a soft, slightly sticky dough comes together with no dry flour streaks remaining.

Transfer the dough to the center of the prepared parchment. Wet your hands with water and gently press the dough into a round or oval shape about 1/4 inch thick and roughly 8 inches across.

Bake at 375 degrees F for 30 minutes until the top is deep golden brown, the edges are firm, and the surface feels dry and springy when pressed lightly.

Cool the flatbread on the parchment for 5 minutes. The aroma will be warm and toasty with a hint of garlic, and the interior will finish setting as it rests.

Slice into wedges, strips, or tear into pieces. Serve warm with dips, use as a wrap, or top with your favorite spreads and toppings.