What you do…
In a large mixing bowl, combine all the ingredients and whisk/mix into a batter consistency.
Pre-heat on medium high heat a 8 to 10” skillet (your choice on size depending upon the size of the flatbread you desire) and melt 2 tbl of butter. Scoop a cup+ of batter (you want the batter to be an inch plus in thickness) into the skillet; you will hear a slight sizzle. On the top of the batter place your herbs in quarter segments or mix if you like, your choice. Reduce heat to medium low or low, cover with a lid and allow the flatbread to ‘bake’ for about 8 minutes. Gently flip up the edge to see if it is golden brown. The top of the flatbread will give more of an appearance of ‘doneness’ also.
Carefully with a flexible egg flipper, flip the flatbread to the other side (will now be herb side down) and ‘bake’ for another about 4-5 minutes or until the GB (golden brown). As it is baking press and flatten with an egg flipper. If your flatbread cracks or breaks when you flip it, you can mold using a non-flexible egg flipper the perimeter and bread back together as it’s baking on the herb-side down.
Cut in wedges and serve warm with your favorite topping or just naked!

© Alice Phillips What’s for Dinner? Ally’s Kitchen

Chef's Note & Story

Cottage Cheese Herb Flatbread
A note from Ally…today I decided that I wanted to experiment with cottage cheese…rather than thinking of cottage cheese as just a dairy product you eat with tomatoes, cantaloupe, or saltines, I wanted to see if I could create a bread and a cake using healthy portions of cottage cheese. At first I thought I’d bake the ‘bread’ but then I thought, hummm, let’s see how it does in a skillet as flatbread. This flatbread may look kind of like a pancake, but you can slice the round bread into wedges and put in a bread basket. Top with more herbs, drizzle EVOO on it, serve with a salsa on top the wedge, a dollop of fromage blanc or crème fraiche—you’ll have a real hit for family, friends and guests!

© Alice Phillips What’s for Dinner? Ally’s Kitchen