ZERO-CARB–STYLE Cheesy Layered Flatbread
. 2 cups shredded mozzarella (whole-milk melts best)
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1 large egg
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1 tbsp cream cheese (optional but makes it softer)
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Pinch of salt (optional)
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Butter or ghee (for brushing layers)
👉 Net carbs: ~0–1 per serving depending on cheese brand
👩🍳 Instructions
1. Make the Dough
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Microwave mozzarella + cream cheese for 45–60 seconds until melted.
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Stir until smooth.
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Mix in egg and salt until a soft dough forms.
2. Create Layers (Key for That Flaky Look)
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Place dough between parchment sheets.
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Roll very thin into a circle.
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Brush lightly with melted butter.
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Fold into thirds, then fold again (like laminated dough).
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Roll out again gently.
3. Cook
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Heat a non-stick skillet on medium-low
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Cook flatbread 2–3 minutes per side until golden and blistered
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Brush with butter while hot
Difficult to roll and cook. Not enough direction for technique in written recipe. Seems to be missing an ingredient—like something to sop up the released fats when cooking in order to hopefully create the “layers”. I’m not a chef, but I am a very experienced good cook for 50 years. If I were to try again, I would keep this all very chilled after mixing all together. Still not sure how, once it’s being heated/cooked in the pan, that it still wouldn’t just all melt together.
Keeping everything very cold is key (as you mentioned). Chilling the mixture after combining and even chilling again after shaping helps prevent the fats from melting too quickly.