Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a food processor, blend cottage cheese until completely smooth, about 30 seconds, scraping down sides as needed.

Add flour, baking powder, salt, and garlic powder (if using). Pulse until dough comes together into a shaggy ball.

Turn dough onto a lightly floured surface. Knead 1-2 minutes until smooth. If dough is sticky, add flour 1 tablespoon at a time.

Shape dough into a ball, cover with a clean kitchen towel, and let rest 10 minutes. This relaxes the gluten and makes rolling easier.

Divide dough into 4 equal pieces. Roll each piece into a thin oval or circle, about 6 inches across and thin enough to see your hand shadow through it.

Place flatbreads on prepared baking sheet. Brush tops lightly with olive oil.

Bake 12-18 minutes, checking at 12 minutes, until golden brown and slightly puffed. Flatbreads are done when edges are golden and center is no longer doughy.

Let cool slightly before serving. Flatbreads will crisp as they cool.