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

Add the cilantro, bread flour, and 1 tablespoon of chili crisp to the food processor in that order. Pulse the mixture in short bursts—about 8 to 10 seconds each—until a cohesive dough begins to form around the blade.

Transfer the dough to a lightly greased bowl, cover with a kitchen towel or plastic wrap and let rise in a warm spot until it has increased in volume by about 1 ½ times, around 30 to 45 minutes.

Turn the dough out onto a lightly floured work surface, gently knead for 30 to 60 seconds, adding extra flour if it feels sticky.

Divide the dough into 4 equal pieces, shape each into a tight ball, and let rest until puffy and relaxed, about 15 to 30 minutes.

Preheat a large cast iron skillet over medium-high heat. Roll out one dough ball into a 7" to 8" round, brush the top with vegetable oil, then place oiled-side down in the skillet. Cook for 1 to 2 minutes until browned and bubbly, then flip and cook an additional 1 to 2 minutes.

For the broiled version, preheat your broiler, grease a baking sheet, place 2 dough balls, stretch them into rounds, and broil for 1 to 3 minutes, flip, and continue broiling for 1 to 2 minutes.

Brush the warm flatbreads with additional chili crisp before serving for an extra layer of flavor.