Prep the air fryer. Preheat to 375°F (190°C) for 3–5 minutes. If your air fryer basket sticks, line it with perforated parchment or lightly spritz with oil.

Blend the base. Add cottage cheese and egg to a blender. Blend until completely smooth and creamy, 20–30 seconds. This step removes curds and improves texture.

Mix dry ingredients. In a bowl, whisk oat flour, cornstarch, baking powder, salt, garlic powder, and onion powder.

Combine wet and dry. Pour the cottage cheese mixture into the dry ingredients. Add olive oil. Stir until just combined. The batter should be thick but spreadable, like pancake batter.

Adjust consistency. Add 2–3 tablespoons water or milk, a little at a time, until the batter spreads easily but doesn’t run. If it’s too thin, add a tablespoon more oat flour.

Shape the flatbread. Spoon about half the batter onto the lined air fryer tray or basket. Use a spatula or the back of a spoon to spread into an oval or circle about 1/4-inch thick. Keep edges slightly thicker to avoid over-browning.

Air fry the first side. Cook at 375°F (190°C) for 6–8 minutes until the top looks set and matte, with light browning around the edges.

Flip carefully. Slide a spatula under the flatbread and flip. If it sticks, cook 1–2 minutes more before trying again. Lightly brush the flipped side with olive oil for better color.

Finish cooking. Air fry 3–5 more minutes until golden with small brown spots and firm to the touch. Remove and repeat with remaining batter.

Rest and serve. Let it cool 3–5 minutes to set the structure. Use as a wrap, top like pizza, or cut into wedges for dipping.