Place the drained cottage cheese in a medium mixing bowl and beat briefly with a whisk or fork until mostly smooth; small curds are fine.

Add the egg, olive oil, and salt; whisk to combine.

In a separate bowl, whisk together the all-purpose flour and baking powder.

Stir the dry mix into the cottage cheese mixture with a wooden spoon until a shaggy dough forms. If the dough feels very dry, add 1 tablespoon cold water; if too sticky, add up to 2 tablespoons more flour—aim for a soft, slightly tacky dough you can handle.

Turn the dough onto a lightly floured surface and knead 6–8 times until cohesive. Divide into 6 equal pieces and flatten each into a 5–6 inch disc about 1/4 inch thick.

Heat a 10–12 inch nonstick or well-seasoned cast-iron skillet over medium heat until hot; brush the surface lightly with oil.

Place 2–3 discs in the dry skillet (do not overcrowd). Cook 3–4 minutes until bubbles form and the underside is golden brown.

Flip and cook the second side 2–3 minutes until golden and cooked through. Reduce heat slightly if the breads brown too quickly before cooking through.

Repeat with remaining discs, brushing each finished flatbread with a little olive oil and sprinkling with sesame seeds or za'atar if using.

Scatter chopped chives or parsley over the warm flatbreads and finish with a pinch of flaky sea salt and freshly ground black pepper.

Serve warm with lemon wedges and optional honey or soft cheese for a sweet contrast, or use as a base for dips, eggs, or a savory spread.