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In a mixing bowl, combine the cottage cheese, Greek yogurt, salt, and baking powder (if using). Stir until smooth and well combined.
Gradually add the flour, one spoonful at a time, mixing with a spatula or your hands until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too sticky, add a little more flour; if too dry, add a teaspoon of water.
Divide the dough into 6–8 equal portions and roll each portion into a ball.
On a lightly floured surface, roll each ball into a thin circle or oval, about ⅛-inch thick. Aim for an even thickness to ensure even cooking.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with olive oil.
Place one rolled-out flatbread in the skillet and cook for 1–2 minutes, or until bubbles form and the bottom is lightly golden with charred spots.
Flip the flatbread and cook the other side for another 1–2 minutes, adjusting the heat as needed to prevent burning.
Repeat with the remaining dough, stacking the cooked flatbreads on a plate and covering them with a clean kitchen towel to keep them soft and warm.