Here's the simple add-in that takes cottage cheese flatbread from ~24g to over 30g of protein — without touching the texture.
Before you blend, add one scoop (about 15–20g) of unflavored or lightly-flavored protein powder to the cottage cheese and eggs. Blend as usual. Because it goes in with the wet base, it disappears completely — no grit, no aftertaste.
Keep the bake the same, and still rest it 10 minutes before lifting. You end up with a foldable, 30g-protein flatbread that works as a wrap, a pizza base, or a high-protein sandwich bread.
Bonus: a pinch of baking powder in the batter gives it a slightly softer, more bread-like bite if you like it less dense.