Blend the cottage cheese. Add cottage cheese to a blender or food processor. Blend until smooth and creamy. This step helps the dough become tender and prevents curd pockets.

Mix dry ingredients. In a large bowl, whisk flour, baking powder, and salt. Add a few grinds of black pepper if you like a little bite.

Add flavors. Stir in the minced garlic and chopped herbs. If using garlic powder or dried herbs, add them here instead.

Bring the dough together. Make a well in the dry ingredients and add the blended cottage cheese and olive oil. Stir with a spatula until a shaggy dough forms. If it’s too dry, add yogurt or milk 1 tablespoon at a time. If it’s sticky, dust in a bit more flour.

Knead briefly. Turn the dough onto a lightly floured surface. Knead gently for 30–60 seconds, just until smooth. Do not over-knead or the flatbread will be tough.

Rest the dough. Cover with a bowl or wrap and let it rest for 10 minutes. This relaxes the gluten and makes rolling easier.

Portion and roll. Divide into 6–8 equal pieces. Roll each into a ball, then flatten and roll to 1/8–1/4 inch thick. Aim for oval or round shapes; perfection isn’t required.

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

Cook the flatbread. Place one piece of dough 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 so it browns without burning.

Finish and season. Brush warm flatbread with a little olive oil or melted butter. Sprinkle with flaky sea salt if you like. Repeat with remaining pieces.

Serve. Enjoy warm with hummus, tzatziki, soup, salad, grilled meats, or roasted vegetables. It also makes excellent breakfast wraps with eggs and greens.