Mix the Ingredients: Start by placing the drained cottage cheese into a large mixing bowl. Add the gluten-free flour, baking powder, and salt. If you’re using an egg, add it now. Gently stir everything together until a soft and slightly sticky dough forms. Remember, it’s okay if it feels different from regular bread dough; that’s part of its charm.

Knead the Dough: Lightly sprinkle your countertop with some gluten-free flour to avoid sticking. Turn the dough out onto the floured surface and knead it gently for about 1 to 2 minutes. Your goal is to achieve a smooth, cohesive texture without overdoing it.

Shape the Flatbread: Divide the dough into smaller pieces based on how large you want your flatbreads to be. Using your hands or a rolling pin, flatten each portion into a circle or oval, aiming for about 1/4 inch thick. If you like a heartier flatbread, feel free to leave it a little thicker.

Cook the Flatbread: Preheat a non-stick skillet or cast-iron pan over medium heat. Pour in a little olive oil to give it flavor and ensure a nice, crispy finish. Carefully place one flattened piece of dough into the hot skillet and let it cook for about 2 to 3 minutes on each side. You’re looking for a golden-brown color and a cooked-through texture. Adjust the heat if needed to keep from burning.

Keep Them Warm: Once cooked, take the flatbread out of the skillet and wrap it in a clean kitchen towel to keep it warm and soft while you cook the rest. This little trick helps maintain that delicious texture.