# Ingredients:
→ Dry Ingredients
01 - 1 cup all-purpose flour, plus extra for dusting
02 - ½ teaspoon baking powder
03 - ¼ teaspoon fine salt
04 - ¼ teaspoon garlic powder
→ Wet Ingredients
05 - ½ cup full-fat cottage cheese, well drained
06 - 1 large egg
07 - 1 tablespoon olive oil, plus extra for cooking
08 - 1 teaspoon fresh chopped herbs (parsley or chives)
09 - 1–2 tablespoons water, if needed for dough consistency
# Instructions:
01 - In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder until evenly combined.
02 - In a separate bowl, combine the drained cottage cheese, egg, olive oil, and chopped herbs. Use a fork or small whisk to break up curds until the mixture is relatively smooth.
03 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until a shaggy dough forms. If the dough feels too dry or crumbly, add water 1 teaspoon at a time until it comes together into a soft, slightly sticky ball.
04 - Turn the dough onto a lightly floured surface. Fold and press the dough about 6–8 times, just enough to bring it into a cohesive ball. Do not over-knead.
05 - Cover the dough ball with a clean kitchen towel or plastic wrap and let it rest at room temperature for 10 minutes.
06 - After resting, divide the dough into 4 equal portions. Roll each into a smooth ball. Using a rolling pin or your hands, flatten each ball into a round flatbread about ¼ inch thick, dusting lightly with flour as needed.
07 - Warm a large nonstick or cast-iron skillet over medium heat and brush lightly with olive oil.
08 - Place one rolled flatbread in the hot skillet. Cook for 2–3 minutes until bubbles form and the underside is golden brown. Flip and cook another 1–2 minutes until golden and cooked through. Adjust heat as needed.
09 - Transfer cooked flatbread to a plate and cover with a clean towel to keep warm and soft. Repeat with remaining dough, adding more oil if necessary.
10 - Serve warm as a wrap, with dips, or as a pizza base with your favorite toppings.
