Cottage Cheese Bread

Prep: 5 mins

Cook: 30 mins

Difficulty: Easy

Servings: 4 Servings

It seems like cottage cheese is making its comeback, appearing in everything from high-protein omelettes to creamy pasta sauces and even velvety cheesecakes. It adds richness and has such a lovely smooth texture when blended that even those who don’t love the texture of the curds can usually be won over. One of the most recent popular ideas is turning it into a flatbread, so I gave it a try and was super-impressed.

Ingredients

Cooking spray
1 (16-ounce) container cottage cheese (not fat-free)
4 large eggs
1/4 teaspoon kosher salt (optional)
1 teaspoon dried oregano, Italian seasoning, thyme, or rosemary (optional)

Instructions

Arrange a rack in the upper third of the oven and heat the oven to 375ºF. Line a 13x18-inch rimmed baking sheet (half-sheet pan) with parchment paper, then coat the paper and edges of the baking sheet lightly with cooking spray.
Place 1 (16-ounce) container cottage cheese, 4 large eggs, and 1/4 teaspoon kosher salt if desired in a blender or food processor. Blend until very smooth.
Transfer onto the baking sheet and spread into an even layer with an offset spatula, going all the way to the edges. Sprinkle evenly with 1 teaspoon dried herbs if using.
Bake until set and golden brown, 25 to 30 minutes. Let cool for 5 minutes. Cut in half crosswise into 2 flatbreads, or make 2 cuts perpendicular to each other to cut into 4 smaller flatbreads.