Set your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. This is a crucial step for a gluten free cottage cheese flatbread because the batter can be quite sticky.

In a high speed blender, combine a cup of cottage cheese with two eggs. Whiz them together until the mixture is completely smooth. You want to see tiny bubbles forming on the surface. This creates the light texture found in the best cottage cheese flatbread recipe styles.

Stir in your garlic powder, onion powder, and a generous pinch of salt. At this stage, I often think of my grandmother who always said that seasoning is the soul of the dish. Smelling the sharp garlic mix with the sweet creaminess of the dairy is my favorite part.

Pour the batter onto your prepared sheet. Use a spatula to spread it into a thin rectangle. You are essentially acting as a flatbread maker here. Try to keep the thickness even so it cooks at the same rate.

Slide it into the oven for about 20 to 25 minutes. You are looking for the edges to turn a deep golden brown and the center to feel firm to the touch. The sound of the parchment paper crinkling as you pull it out is such a rewarding kitchen melody.

Let it rest for five minutes. This allows the proteins to set. If you are making a cottage cheese wrap, you want it to be pliable but strong. Slice into squares or triangles as you prefer.