Easy GF Flatbread?
A flexible, gluten-free cottage-cheese flatbread adapted from Molly Thompson’s What Molly Made recipe and tested in the Donkey Kitchen.
- Prep
- 5 minutes
- Cook
- 35–40 minutes
- Serves
- 2 flatbreads
What you need
Flatbread
- 1 cup full-fat or 2% cottage cheese
- 2 eggs
- 1 teaspoon Italian seasoning, plus extra for the top
- 1 teaspoon garlic powder
- Optional fillings: rotisserie chicken or turkey, lettuce, tomato, dill mayo, and red onion
THE PLAN.
- Heat the oven to 350°F. Line a 9×13-inch baking sheet with parchment, creasing the corners so it sits flat. For a standard half-sheet pan, double the recipe.
- Blend the cottage cheese, eggs, Italian seasoning, and garlic powder until completely smooth.
- Pour onto the lined pan and tilt until the batter reaches the edges in an even layer. Add extra Italian seasoning if desired.
- Bake for 35–40 minutes, until golden at the edges and fully set in the center. It will puff in the oven and flatten as it cools.
- Cool for 10–15 minutes before peeling, cutting, or filling so it is sturdy enough to fold.
- Store leftovers in an airtight container between parchment sheets for up to 3 days. Serve cold or reheat before eating.