In a food processor, combine 1 cup of cottage cheese, ½ cup of warm water, 2 teaspoons of instant yeast, 1 teaspoon of granulated sugar, and ½ teaspoon of table salt. Process until smooth.

Add ½ cup of chopped cilantro, 2 cups of bread flour, and 2 tablespoons of chili crisp. Pulse until a dough forms.

Transfer the dough to a greased bowl and cover. Let it rise in a warm place until doubled in size, about 30–45 minutes.

Turn the risen dough onto a floured surface and knead for 30–60 seconds until smooth.

Divide the dough into four pieces, shape them into balls, and let them rest for 15–30 minutes.

Heat a skillet over medium-high heat, brush with vegetable oil, and roll out each dough ball. Cook for 1–3 minutes on each side until golden brown.

Brush cooked flatbreads with additional chili crisp. Serve warm.