Heat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
Combine cottage cheese, eggs, salt, pepper, and chosen spices in a high-powered blender until the mixture is silky and uniform.
Transfer the batter to the center of the lined baking sheet and smooth it out into a roughly 20×25 cm (8×10 inches) rectangle, taking care not to make the layer too thin to avoid cracking.
Place it in the oven and bake for approximately 40 minutes, keeping an eye to prevent overly browned or crispy spots. Prick any rising bubbles carefully with a fork.
Allow the flatbread to cool for a short while after taking it from the oven.
Flip the flatbread carefully so the parchment is on top; slowly peel the paper off starting at the edges and moving inward, using a spatula to lift parts that stick to keep the bread whole.
Serve the flatbread fresh for the best texture or store wrapped tightly in plastic wrap or in an airtight container in the fridge for up to two days. Avoid moist fillings if storing as wraps to prevent sogginess.
