Background

This high-protein cottage cheese and lemon flatbread is a light, versatile bread alternative that’s naturally gluten-free and packed with protein. Made with simple, wholesome ingredients - creamy cottage cheese, zesty lemon, chickpea flour and an egg (or flax egg for a vegan option)- it’s quick to prepare and the recipe can be adapted to be sweet or savoury. Add garlic powder, herbs, chopped spring onion, grated courgette, pesto or even roasted vegetables to create a hearty flatbread for soups, stews or dips. For a sweet twist, mix in honey, maple syrup or date syrup along with dried or fresh fruit and a touch of vanilla, and you’ll have a delicious pancake-style treat for breakfast or brunch.
Another bonus is its flexibility in cooking methods. You can fry the batter in a non-stick or pancake pan to make wraps, foldable sandwiches or snack-sized rounds. Alternatively, bake it in the oven or air fryer (I like to use silicone moulds) for and oil-free version. However you make it, the result is a tender, slightly tangy flatbread that’s as nourishing as it is delicious.