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Ingredients
2 large eggs
120 g shredded mozzarella (or mild cheese that melts well)
30 g cream cheese (optional but improves softness)
1 tbsp butter or olive oil (for cooking)
Pinch of salt
Optional additions:
Garlic powder
Onion powder
Italian seasoning
Instructions:
Mix batter
In a bowl, whisk the eggs and salt. Add shredded mozzarella and cream cheese. Mix well.
(You can microwave the cheese for 20–30 seconds first to make mixing easier.)
Cook the layers
Heat a non-stick pan over low to medium heat and lightly grease it.
Pour a small amount of batter into the pan and spread thin like a pancake.
Flip carefully
Cook 1–2 minutes until bubbles form and the bottom is golden. Flip and cook another 30–60 seconds.
Stack for layers
Stack cooked flatbreads on top of each other while warm.
Gently press or fold them together to create the layered, stretchy texture shown in the photo.
Serve warm
Best eaten hot when they’re soft and elastic.