Add the cottage cheese and eggs to your blender or food processor. Blend on high speed for 30 to 45 seconds until the mixture is completely smooth with no visible curds remaining.

In your large mixing bowl, whisk together the flour, salt, garlic powder, and onion powder. Make sure there are no clumps in the flour.

Pour the blended cottage cheese mixture into the bowl with the dry ingredients. Stir gently with a whisk or fork until just combined and no dry flour pockets remain. The batter should resemble thick pancake batter.

Let the batter sit at room temperature for 5 minutes to allow the flour to fully hydrate and the gluten to relax.

Heat your nonstick skillet over medium heat for about 2 minutes. Lightly coat the surface with cooking spray or brush with a thin layer of oil.

Pour about 1/3 cup of batter into the center of the pan and gently spread it into a 6 to 7 inch circle using the back of your measuring cup or a spoon. Cook for 2 to 3 minutes until the edges look set and bubbles form on the surface.

Slide your spatula under the flatbread and flip it in one confident motion. Cook the second side for 1 to 2 minutes until light golden brown spots appear.

Transfer the cooked flatbread to a plate and cover with a clean kitchen towel to keep it soft and warm. Repeat the cooking process with the remaining batter, lightly greasing the pan between each flatbread.