In a large mixing bowl, whisk together flour, salt, baking powder, and black pepper until evenly combined.

Add cottage cheese to the dry mix and stir with a wooden spoon until a shaggy dough forms.

Lightly flour the work surface, turn the dough out, and knead gently for 30–60 seconds just until smooth.

Divide the dough into 8 equal pieces; fold in chopped herbs now if using.

Roll or press each piece into a 1/4-inch-thick disc, dusting with flour as needed to prevent sticking.

Preheat a cast iron skillet over medium-high heat for 2–3 minutes until a drop of water sizzles on contact.

Add about 1/2 tablespoon olive oil to the hot skillet, then place one dough disc in the pan and cook undisturbed for 2–3 minutes until the bottom is golden with charred spots.

Flip and cook the second side for 1–2 minutes until browned and puffed.

Transfer the cooked flatbread to a plate and cover with a clean towel to keep warm; repeat with remaining dough, adding more oil as needed.

Serve warm as a side, wrap, or base for your favorite toppings.