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

Add cilantro, bread flour, and chili crisp to the processor. Pulse for 8-10 times until a cohesive dough forms.

Transfer dough to a greased bowl, cover with a kitchen towel, and let it rise for 30-45 minutes until doubled in size.

Knead the dough on a floured surface for 30-60 seconds, then divide into four balls.

Let the dough balls rest under a towel for 15-30 minutes.

Heat a skillet over medium-high heat, flatten a ball of dough to 1/4-inch thick, brush one side with oil, and cook for 1-2 minutes until golden brown.

Alternatively, broil flattened dough on a greased sheet for 1-3 minutes per side, watching closely.

Brush warm flatbreads with additional chili crisp before serving and wrap in a towel to retain warmth.