Combine the cottage cheese, self-rising flour, and salt in a bowl, stirring until a shaggy dough forms. Turn the dough onto a clean work surface and knead for 2-3 minutes until smooth and slightly elastic. The dough should come together quickly since self-rising flour already contains leavening agents. I find that kneading by hand rather than with a mixer helps you feel when the dough reaches the right consistency—it should be soft but not sticky.

Divide the kneaded dough from Step 1 into four equal portions. Working with one portion at a time, flatten it between two sheets of parchment paper or plastic wrap to about 1/4-inch thickness. This thickness is important—it ensures the flatbread cooks through evenly without becoming too crispy or remaining doughy in the center. I like to use parchment paper because it prevents sticking without adding extra flour, which can toughen the flatbread.

Heat a large skillet or griddle over medium heat (no oil or butter needed—the cottage cheese provides enough moisture). Once hot, carefully transfer one flattened dough portion to the pan and cook for 2-3 minutes until the bottom is lightly golden and set. Flip carefully and cook the other side for another 2-3 minutes until golden. Repeat with the remaining three portions, cooking them one at a time. The flatbreads should puff slightly and develop a tender-chewy texture with light browning.