Blend the base: Add cottage cheese and egg to a blender or food processor. Blend until completely smooth, about 20–30 seconds. This step removes curds and gives your flatbread a uniform texture.

Mix the dry ingredients: In a bowl, whisk flour (or oat flour), salt, garlic/onion powder, and baking powder.

Combine: Pour the cottage cheese mixture into the dry ingredients. Stir until just combined. The batter should be thick and spreadable—like pancake batter. If it’s too thin, sprinkle in a teaspoon more flour. If too thick, add a teaspoon of water or milk.

Choose your method: You can cook this on the stovetop or in the oven. Both work well. Stovetop: Preheat a nonstick skillet over medium heat and lightly oil it.

Oven: Preheat to 400°F (200°C). Line a baking sheet with parchment and lightly oil it.

Portion and shape: For individual flatbreads, scoop about 1/4 to 1/3 cup of batter per piece. Spread into thin circles or ovals, roughly 6–7 inches wide. Aim for an even thickness so they cook uniformly.

Cook on the stovetop: Pour and spread the batter on the hot pan. Cook 2–3 minutes until the edges look set and the bottom is golden. Flip carefully with a wide spatula and cook another 1–2 minutes until done. Transfer to a rack to keep them from steaming.

Or bake in the oven: Spread the batter into rounds on the prepared sheet. Bake 9–12 minutes, until set and lightly golden at the edges. For a crisper finish, broil for 30–60 seconds, watching closely.

Rest and serve: Let the flatbreads rest 2–3 minutes. This helps them firm up. Serve warm as a wrap, pizza base, or side.