In a large bowl, combine 1½ cups of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of salt. Stir them together until evenly distributed.

This is your dry base for the dough.

Add 1 cup of cottage cheese to the dry ingredients, followed by 2 tablespoons of olive oil.

Mix everything together using a spoon or your hands until the mixture forms a crumbly dough.

The cottage cheese will give the flatbread its signature softness and richness, so don't skimp on this step!

Transfer the dough onto a floured surface. Gently knead for 2-3 minutes until the dough becomes smooth and elastic. Be careful not to over-knead, as this can result in a denser flatbread.

If the dough feels too sticky, sprinkle in a little more flour, but aim for a soft, slightly tacky texture.

Divide the dough into 6 equal portions. Shape each portion into a ball, then press them down to form flat discs.

Use a rolling pin to roll each disc into a thin, round shape, about ¼-inch thick. If the dough sticks to the pin, dust it lightly with flour.

Heat a non-stick skillet over medium heat. Lightly grease it with olive oil or a small amount of butter.

Place one flatbread into the skillet and cook for 2-3 minutes until bubbles begin to form on top and the bottom turns golden brown.

Flip the flatbread over and cook for an additional 2 minutes on the other side.

Repeat with the remaining flatbreads, adjusting the heat as needed to avoid burning.

Stack the cooked flatbreads on a plate and cover them with a clean kitchen towel to keep them warm and soft.