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High-Protein Cottage Cheese & Lemon Flatbread

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup cottage cheese
  • Zest of 1 lemon and juice of ½ lemon
  • 1 egg or 1 flax egg for a vegan version
  • 3 Tbsp chickpea flour
  • Pinch of salt
  • Optional mix-ins: garlic powder fresh or dried herbs, chopped veggies, dried or fresh fruit, vanilla, honey, maple/date syrup etc

Method
 

  1. Place the cottage cheese in a bowl and loosen it with a fork until smooth.
  2. Add the egg (or flax egg), lemon zest, and lemon juice. Stir until well combined.
  3. Mix in the chickpea flour and a pinch of salt. The batter should be thick but not solid. If it’s too dense, add a little extra cottage cheese, lemon juice or yogurt to thin it.
  4. Fold in any extras you’d like - herbs, spices, chopped vegetables or fruits.
  5. To bake: spoon the mixture into a lightly greased flat tray or silicone moulds so it’s no more than 1 cm deep. Bake in the oven or air fryer at 180 °C (350 °F) for 10–15 minutes, until firm and lightly golden.
  6. To fry: Spray or brush a non-stick or pancake pan with oil and heat over medium. Ladle in some batter, flatten it gently into a circle, and cook for 1–2 minutes per side until set and lightly browned.
  7. Let the flatbreads cool slightly before serving. Enjoy them warm or at room temperature.