Homemade No-Flour Flatbread for Healthy Wraps
I’ve been looking for ways to add more protein to my diet, especially at breakfast, and this homemade no-flour flatbread has been a great solution. It’s packed with protein and makes a perfect base for a hearty, satisfying meal. While it does take about 30 minutes to bake, I’ve found that making it ahead of time and storing it in the fridge works really well. A quick warm-up in the oven or microwave, and it’s ready to go—way more filling than toast and a great alternative to biscuits!
This no-flour flatbread has been a game changer, but I swear I’m going through eggs faster than a short-order cook at a busy diner! Have you seen the price of eggs lately? I’m starting to think I should adopt a few backyard chickens just to keep this flatbread habit going! 😂🐔
Morning Routines, Flatbread, and a Very Excited Dog 🥚🍞🐶
The only drawback to this flatbread is the baking time—normally not a big deal for our breakfasts, but our grandson Matt stops by for a quick bite on his way to school. So every morning, I roll out of bed and hit the floor running to get something prepared before he comes down the hill. Meanwhile, our dog, Browser (bless him), waits by the door like clockwork, eyes glued to the street for the first sign of Matt. The moment he spots him, the tail-wagging frenzy begins! Honestly, I’m not sure who looks forward to these morning visits more—Matt or Browser! 😊🐶
No-Flour Flatbread Prep
I prefer using full-fat, small-curd cottage cheese for this recipe, but I always blend it well to ensure a smooth texture. Mixing the dry ingredients first helps prevent lumps when combining them with the wet ingredients.
Seasoning is totally optional, but I love adding Everything Bagel seasoning—a little in the batter and sometimes a sprinkle on the baking sheet for extra flavor. Feel free to adjust to your taste! Some great options include garlic and onion salt, smoked paprika, parsley, rosemary, or whatever seasonings you enjoy.
Uneven Browing
Sometimes, the top of my flatbread browns unevenly—whether it’s my oven’s fault or just the nature of the bake, I’m not sure! To keep things even, I keep a close eye on it and rotate the pan as needed. The bottom, thankfully, always turns out just fine. If it ever needs a little extra color, I’ll simply flip the flatbread over for the last few minutes of baking.
No-Flour Flatbread for Sandwiches & Burritos
The no-flour flatbread has been perfect for sandwiches, sloppy joes, and breakfast burritos! I’ve learned to go easy on sliced tomatoes since they add extra moisture, making some sandwiches a bit messy—especially with lettuce and tomato. But breakfast burritos? Total win! Stuffed with eggs, sausage or ham, and shredded cheese, they hold together beautifully. Occasionally, the flatbread cracks when I roll it up, but hey, I’m still getting the hang of it! 😊
I slice the flatbread in half horizontally, assemble my sandwich or breakfast burrito, then roll it up and cut it at an angle. For me, half is usually plenty, but my husband and Matt? They happily finish both pieces! 😊
Got a Favorite High-Protein Recipe? Share Below! 🍳🥑
I’m always looking for new ways to add more protein to my meals, so if you have any tried-and-true methods or favorite low-carb, high-protein recipes, I’d love to hear about them! Drop a comment below and share your go-to meals or tips. And if you give this no-flour flatbread a try, let me know how it works for you! Don’t forget to share this post with friends who might enjoy it, and be sure to follow along for more kitchen adventures. Happy cooking! 😊🍽️
No-Flour Flatbread
Ingredients
- 2 large Eggs
- ½ cup cottage cheese
- ½ cup shredded Mozzarella cheese
- 1 tbsp almond flour
- 1 scoop protein powder Premier Protein Vanilla
- ½ tsp baking powder
- ½ tsp sale
- Cooking Spray for Pan Prep
- Everything Bagel Seasoning to taste
Instructions
- Preheat oven to 325-350°In a bowl, combine the dry ingredients and set aside.In a blender, mix the eggs, cottage cheese, and mozzarella until smooth.Add the dry ingredients to the blender and blend again until fully combined.Line a cookie sheet with parchment paper and lightly spray with olive oil or butter.Spread mixture into a thin, even layer (about 1/4" thick) on the baking sheet, spread to the edges. Bake at 325–350°F until golden brown, watching carefully as it can brown unevenly.About three-quarters of the way through baking, check the bottom—if it’s not browned to your liking, carefully flip the flatbread.If the top starts browning too quickly, cover it loosely with foil.
