1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. In a medium bowl, combine the cottage cheese and self-rising flour. Use a fork or spatula to mix until a soft dough forms. It should be slightly sticky but manageable. If it’s too sticky, sprinkle a little more flour.
3. Turn the dough onto a lightly floured surface. Knead gently for about 1-2 minutes until smooth. This step reminds me of the afternoons I spent kneading dough with Mama Lou, her hands steady and sure, teaching me patience and love through every fold.
4. Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten into a circle about ¼-inch thick. Don’t worry if they’re not perfectly round—Mama Lou always said that imperfection is part of homemade charm.
5. Place the flatbreads on the prepared baking sheet. Using a fork, prick the surface a few times to prevent bubbling during baking.
6. Bake for 15-18 minutes or until the edges are golden and the flatbreads feel firm to the touch.
7. Remove from the oven and let cool slightly on a wire rack. They’re best enjoyed warm, just like Mama Lou’s fresh breads that filled the kitchen with that irresistible aroma.

One little tip I learned from Ouma is to brush the flatbreads with a bit of melted butter or olive oil right after baking for an extra layer of flavor and a lovely sheen.