Blend the batter. Add cottage cheese, eggs, flour, and salt to a blender. Blend until smooth and pourable, about 20–30 seconds. If you like herbs or spices, blend them in now.

Check consistency. You’re aiming for a thick but flowy batter, like pancake batter. If it’s too thick, add 1–2 tablespoons of milk or water. If too thin, blend in a teaspoon or two more flour.

Heat the pan. Warm a nonstick skillet over medium heat. Lightly brush with olive oil or melt a little butter.

Cook the first flatbread. Pour in about 1/3 cup of batter and swirl the pan to spread it into a thin circle. Cook 2–3 minutes until the edges look set and the bottom is lightly golden.

Flip gently. Slide a thin spatula underneath and flip. Cook another 1–2 minutes until fully set. Transfer to a plate and cover with a clean towel to keep warm.

Repeat. Oil the pan lightly between flatbreads. You should get 4–6, depending on size.

Serve. Use as a wrap, top like a flatbread, or cut into wedges for dipping. Great with avocado, smoked salmon, roasted veggies, turkey slices, or a smear of pesto.