In a food processor, blend together cottage cheese, warm water, instant yeast, granulated sugar, and table salt until smooth and creamy.

Add unbleached bread flour, chili crisp, and cilantro to the mixture and pulse until the dough begins to gather around the blade.

Transfer the dough to a lightly greased bowl, cover with a damp kitchen towel, and let it rise for 30 to 45 minutes.

Turn the risen dough onto a floured surface and gently knead for 2 to 3 minutes until smooth and springy.

Divide the dough into 4 equal pieces and let the balls relax on a floured surface for 15 to 30 minutes.

Roll each ball into an 8-inch round, brush with vegetable oil, and cook in a preheated skillet for 1-2 minutes per side.

Once cooked, brush the flatbreads with additional chili crisp and serve immediately.