Combine Wet Ingredients: In a medium-sized bowl or a blender jug, combine the 250g of cottage cheese and the large egg. Blend with an immersion blender until completely smooth. If you don't have one, you can use a regular blender or whisk vigorously by hand, but blending gives the best, smoothest texture.

Add Dry Ingredients: Add the 40g plain flour, 20g rolled oats (if using), ½ teaspoon baking powder, ¼ teaspoon salt, and optional herbs to the blended mixture. Stir with a spatula until just combined. Don't overmix; a few small lumps are perfectly fine.

Rest the Batter: Let the batter rest for 5 minutes. This allows the flour and oats to fully hydrate, which thickens the batter and improves the texture of the final flatbread. It's a small step that makes a big difference.

Heat the Pan: Place a large non-stick frying pan over a medium heat. Add about a teaspoon of olive oil and swirl to coat the bottom of the pan. The pan is ready when a drop of water sizzles on contact.

Cook the Flatbreads: Spoon about a quarter of the batter into the hot pan, using the back of the spoon to spread it into a circle roughly 15cm (6 inches) in diameter. I find that cooking them one or two at a time prevents overcrowding and makes flipping much easier.

Fry Until Golden: Cook for 2-3 minutes on the first side, until the edges look set and bubbles start to appear on the surface. The underside should be a beautiful golden brown.

Flip and Finish: Carefully flip the flatbread using a thin spatula and cook for another 1-2 minutes on the other side, until it's cooked through and golden.

Repeat and Serve: Transfer the cooked flatbread to a plate and cover with a clean tea towel to keep it soft and warm. Repeat the process with the remaining batter, adding a little more oil to the pan as needed. Serve warm.