In a food processor, combine cottage cheese, warm water, instant yeast, granulated sugar, and table salt. Process for about 20 to 30 seconds until smooth.

Next, add cilantro, bread flour, and chili crisp to the processor. Pulse until the dough starts to come together and pulls away from the sides.

Scrape the dough into a greased bowl, cover it, and let it rise in a warm area for about 30 to 45 minutes until puffy.

Transfer the risen dough to a floured surface and knead for 30 to 60 seconds until smooth and springy.

Divide the dough into 4 equal pieces, shape into balls, and cover to rest for about 15 to 30 minutes.

Heat a cast iron skillet over medium-high heat. Roll one dough ball into a round, brush with oil, and cook for 1 to 2 minutes per side until golden brown.

For broiling, preheat the broiler, grease a baking sheet, place dough balls, stretch them, and broil until golden brown on both sides.

Brush warm flatbreads with extra chili crisp before serving to enhance the flavor.