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Viral Cottage Cheese Mini “Flatbreads”
6
servings5
minutes30
minutes63
kcal1.8
grams1.8
grams3.5
grams5
gramsThere are a lot of Viral Cottage Cheese Flatbread recipes and videos out on the internet. Unfortunately, I’ve been pretty underwhelmed with my results with them. The edges over-cook, the flatbread cracks when I attempt to roll or bend it, and I don’t love the texture. I wanted to see if I could use the basic recipe and come up with something that was more consistent, that I could make in bulk, and could be used as the bun in breakfast sandwiches.
What I love about this method is that, if you have enough mini cooking sheets (13 inches by 9 inches) and silicone trays, you can make 24 of these at once by scaling up the recipe.
Ingredients
1 cup full fat cottage cheese (285g)
2 large eggs
1/2 teaspoon everything bagel seasoning (optional)
Directions
- Preheat oven to 350F (175C).
- In a food processor, NutriBullet or other blending device, combine cottage cheese and eggs until the mixture is smooth, scraping down the sides if necessary.
- Add the seasoning of your choice. I used Everything Bagel. Be aware that a little goes a long way.
- Pour the batter into a 6 compartment 4 inch silicone mold. I strongly recommend placing the mold on a baking sheet for easy transport in and out of your oven.
- Bake for 25 minutes, rotating the pan at the halfway point to account for hot/cold spots in your oven. The eggs will likely puff up like a souffle.
- Remove the baking sheet/mold from your oven and allow to rest for 5 minutes. The will shrink down and deflate as they cool.
- Flip each mini flatbread / bun over and return to the oven for 5 minutes.
- Eat them either as a sort of soft taco shell or use two as the buns of a breakfast sandwich with your choice of fillings.
Recipe Video
Notes
- Nutritional info is based on one mini flatbread / bun.
Thank you for the excellent recipe and video. I made a batch yesterday, using 285 grams of cottage cheese. It worked out great. Asking for some clarification. Your recipe states that you should use 1 cup or 285 grams. I thought a cup was a bit less than 285 grams. Can you please confirm. Thank you. I’m getting ready to do a batch cook thanks to you.
I round grams to the nearest 5. A difference of a couple grams on a recipe like this doesn’t make any difference. If I were doing molecular gastronomy, that would be a different story.
Thanks for the clarification and for this great recipe
Can I use a small sheet pan for this recipe if I I haven’t purchased the proper pan yet but want to try the recipe?
The silicone baking tray that I use is really what makes the recipe work. If you just make it on parchment paper, it will flatten out much more and the texture will likely be inconsistent.
Just bought the silicone tray and made this. Wow, tasty and idiot-proof. I just made a batch almost as written. The cottage cheese I had in the frig was 2% and not full-fat. It still baked just fine. I like it with the everything bagel seasoning, but will also play around with other seasonings. Thank you!
I just made this, with an addition of 1/2 tablespoon beef gelatin, no seasoning. I didn’t have quite enough cottage cheese, so used Queso to make up the difference. I didn’t have to flip them over. Excellent! Quick, easy and very good! Thank you for all your experimenting and sharing.
Can these be made bigger? I like to make wraps. Thanks,
I’ve not had success doing the wrap recipes.
Found the link to the pans. The wraps look really messy. My silicone pan had holes in the bottom, so I had to cook them longer, and left them in the oven when done to toughen up. I like a lot of flavor, so next time (which will be soon) I’m going to add garlic and use butter in the pans to help them absorb a butter taste.
Has anyone tried this with an old fashioned metal muffin tin? I’m not too excited about buying another thing to store in the kitchen.
Yes I used reg muffin tins work perfect!