Blend briefly
Heat the oven to 180°C and line two large trays. Blend cottage cheese, eggs and salt for 20 seconds until mostly smooth.

The viral cottage cheese wrap rebuilt to stay flexible: thin, lightly browned and strong enough to fold around lunch without splitting.

The two-ingredient version works because eggs set the sheet while cottage cheese keeps it tender. Spread it thinly, bake until the centre loses its wet shine and peel the paper away only after a short cool.
Tick each step as you go. Built-in timers keep the important moments close.
Heat the oven to 180°C and line two large trays. Blend cottage cheese, eggs and salt for 20 seconds until mostly smooth.
Divide between the trays and spread into four thin 20 cm rounds. Keep the edges natural rather than drawing perfect circles.
Bake for 28 to 34 minutes, swapping the trays halfway, until lightly browned and dry through the centres.
Leave on the trays for 8 minutes, then peel the paper away from the flatbread rather than pulling the bread from the paper.
Stack under a clean tea towel while still slightly warm. Fill and fold, or refrigerate between sheets of baking paper.
Energy620 kJ
Protein16 g
Fat8 g
Carbohydrate4 g
Fibre0 g
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