Oven Prep: Preheat your oven to 375°F (190°C). Line a large, flat baking tray with a sheet of high-quality parchment paper to ensure the flatbreads release easily after baking.

Liquefy the Cheese: Pour the cottage cheese into a food processor or high-speed blender. Process until the texture is completely smooth and no curds remain.

Whisk the Eggs: In a medium-sized mixing bowl, crack the eggs and whisk them lightly until the yolks and whites are fully combined.

Combine the Batter: Stir the blended cottage cheese into the eggs. Add the oat flour, baking powder, garlic powder, and salt.

Integrate Flavors: Mix the batter until it reaches a thick, pancake-like consistency. If you are using optional herbs or chili flakes, fold them in now.

Shape the Rounds: Spoon the batter onto the parchment-lined tray to form two round or oval shapes, spreading them to about 1/4 inch thickness. Use the back of a spoon to smooth and even out the surface.

Bake until Set: Bake for 18–22 minutes. Look for the edges to turn a deep golden brown and for the center to feel firm and springy when lightly touched.

The Crucial Rest: Remove the tray from the oven and allow the flatbreads to cool on the pan for 5–10 minutes. This cooling period is essential for the proteins to set so the bread doesn't tear.

Lift and Serve: Once firm, use a spatula to transfer the flatbreads to a cutting board. Serve warm as a wrap or pizza base, or store in the fridge for future meals.