Blend or mash the cottage cheese. For a smoother dough, pulse the cottage cheese in a blender or food processor for 15–20 seconds. If you like a bit of texture, you can leave it as is and mash it lightly with a fork.

Mix dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir in garlic powder and herbs.

Bring the dough together. Add the cottage cheese and olive oil to the dry ingredients. Stir with a spoon until shaggy. If it’s dry, add milk or water, 1 tablespoon at a time, until a soft dough forms.

Knead briefly. Turn the dough onto a lightly floured surface and knead gently for 30–60 seconds until smooth. Don’t overwork it; you want it soft, not tough.

Rest the dough. Cover and let it rest for 10–15 minutes. This relaxes the gluten and makes rolling easier.

Divide and shape. Cut into 6 pieces for small flatbreads or 4 for larger ones. Roll each piece into a ball, then flatten with a rolling pin into 1/8–1/4-inch thick rounds or ovals.

Preheat the pan. Heat a cast-iron or nonstick skillet over medium to medium-high. Lightly brush with olive oil.

Cook the flatbreads. Place one round in the hot pan. Cook 1–2 minutes until bubbles form and the bottom has golden spots. Flip and cook another 1–2 minutes. Adjust heat to avoid scorching. Repeat with remaining dough.

Finish with flavor. Brush warm flatbreads with melted butter or olive oil. Sprinkle with flaky salt and extra herbs if you like.

Serve. Enjoy warm as a side, use as a wrap, or pair with dips like tzatziki, hummus, or pesto.