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

Transfer the dough to a greased bowl, cover with a towel, and let it rise until 1.5 times larger, approximately 30 to 45 minutes.

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

Divide the dough into four equal portions and shape each into a ball. Let them rest for 15 to 30 minutes.

For stovetop cooking, heat a skillet over medium-high. Roll each ball into 7 to 8-inch rounds, oil one side, and cook for 1 to 2 minutes until golden brown.

Alternatively, broil two dough balls rolled out on a baking sheet for about 1 to 3 minutes per side until golden brown.

Brush each flatbread with additional chili crisp while warm and serve alongside your favorite dips, soups, or grilled meats.