Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Line a large baking tray with a good quality non-stick baking parchment. Don't skip the parchment, as this batter will stick.

Blend the Batter: In a blender or food processor, combine the 250g of cottage cheese and the 2 eggs. Blend on high for a solid 30-60 seconds, or until the mixture is completely smooth and liquid, with no lumps remaining. This step is crucial for the final texture. For a detailed guide on achieving smooth batters, Serious Eats has a great explanation of the science behind it.

Add Dry Ingredients: Add the 30g almond flour, 1 tsp oregano, 1/2 tsp garlic powder, salt, and pepper to the blender. Pulse a few times just until everything is combined. Avoid over-mixing at this stage.

Rest the Batter (Optional but Recommended): Let the batter sit for 2-3 minutes. This allows the almond flour to absorb a little moisture, making the batter slightly thicker and easier to spread.

Spread onto Tray: Pour the batter onto your prepared baking tray. Using the back of a spoon or a spatula, spread it into two large circles or one large rectangle, approximately 3-5mm thick. I find that aiming for a consistent thickness is the key to an evenly cooked flatbread.

Bake Until Golden: Place the tray in the preheated oven and bake for 15-20 minutes. The flatbread is done when the edges are golden brown and the centre is set and feels dry to the touch.

Cool Slightly: Let the flatbread cool on the tray for a few minutes before carefully peeling it off the parchment paper. It should be flexible and easy to handle.

Assemble Your Wrap: If using as a wrap, lay the flatbread flat. Mix the Greek yoghurt and dill for a simple sauce. Spread it over the flatbread, then layer on your salad leaves, sliced tomato, cucumber, and cooked chicken. Roll it up and enjoy immediately! It's a wonderful filling, but something like our Bruschetta Chicken would also be a fantastic choice.