Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper, making sure the paper lies flat so the batter spreads evenly and doesn’t stick during baking.

Add the cottage cheese to a blender or food processor and blend for 30–60 seconds, stopping to scrape down the sides if needed, until it becomes completely smooth, creamy, and lump-free—this step is key for a soft, bread-like texture.

Transfer the blended cottage cheese into a mixing bowl and crack in the eggs, whisking thoroughly until the mixture looks uniform and slightly airy with no streaks of egg remaining.

Sprinkle in the almond flour, baking powder, and salt, along with any optional seasonings like garlic powder, Italian seasoning, or onion powder, and gently stir until a thick but spreadable batter forms without overmixing.

Spoon the batter onto the prepared baking sheet and use a spatula to spread it evenly into your desired flatbread shape and thickness, keeping it consistent so it bakes evenly across the surface.

Place the baking sheet in the center of the oven and bake for 20–25 minutes, or until the flatbread is set, lightly golden around the edges, and firm enough to lift without tearing.

Remove the flatbread from the oven and let it cool slightly on the baking sheet for 5–10 minutes, allowing it to firm up further before slicing, folding, or using as a base for toppings.