How do I keep the batter from sticking?

Use a good nonstick skillet, preheat it, and brush with a little oil before each pour.

Why is my flatbread breaking when I fold it?

It is likely undercooked or too thin. Cook a touch longer and pour a little more batter next time.

Yes. Store it covered in the fridge for up to 24 hours. Give it a quick stir before cooking.

Blend longer, scrape down the sides, and add a tablespoon of water to help it smooth out.

Yes. Bake on a parchment lined sheet at 400 F for 6 to 8 minutes, flipping halfway. The edges will brown slightly less than in a skillet.

A simple, high-protein flatbread that is soft, flexible, and versatile for wraps, pizzas, or breakfast roll-ups.

1 cup cottage cheese (Small curd for a smoother blend.)
2 large eggs (Help bind the batter.)
3-4 tablespoons all-purpose flour or oat flour (Oat flour keeps it whole grain.)
1 teaspoon baking powder (For lift.)
1-2 pinches salt (Enhances flavor.)
1-2 tablespoons water or milk (To thin the batter.)
1 tablespoon olive oil or avocado oil (For cooking in the pan.)

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Blend the wet ingredients: Add cottage cheese, eggs, and water or milk to a blender and blend until smooth.
Add the dry ingredients: Sprinkle in flour, baking powder, and salt. Blend again until just combined.
Preheat the pan: Set a nonstick skillet over medium heat and brush with a little oil.
Pour and swirl: Add about 1/4 cup of batter to the hot pan and tilt to spread into a thin circle.
Cook and flip: Cook until edges are set and surface loses shine, about 1-2 minutes. Flip and cook for another 30-60 seconds.

Let the batter sit for 5 minutes before cooking to hydrate the flour. Adjust consistency with water or flour as needed.