Preheat and Prepare: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with non-stick baking parchment.

Blend the Wet Ingredients: In a blender or using a hand blender, combine the 250g of cottage cheese and 2 large eggs. Blend until completely smooth and creamy. This step is crucial for the final texture of the flatbread.

Mix the Dry Ingredients: In a separate medium-sized bowl, whisk together the 100g of plain flour, 1 tsp of baking powder, and ½ tsp of fine sea salt. This ensures the baking powder is evenly distributed.

Combine Wet and Dry: Pour the smooth cottage cheese mixture into the bowl with the dry ingredients. Add the 1 tbsp of olive oil. Using a spatula, gently fold everything together until just combined. Be careful not to overmix; a few small streaks of flour are fine. If you’re using fresh herbs, fold them in now.

Shape the Flatbreads: Spoon four equal mounds of the batter onto your prepared baking tray, leaving plenty of space between them. Using the back of a wet spoon or slightly damp fingers, gently spread each mound into a rough circle or oval shape, about 0.5 cm thick. What works best for me is keeping a small bowl of water handy to dip the spoon in, as this stops the batter from sticking.

Bake Until Golden: Lightly brush the tops of the flatbreads with a little extra olive oil. Bake for 15-18 minutes, or until they are puffed up, golden brown around the edges, and feel firm to the touch. The centre should be fully cooked through.

Cool and Serve: Let the flatbreads cool on the tray for a couple of minutes before transferring them to a wire rack. They are wonderful served warm.