In a food processor, combine the cottage cheese, warm water, instant yeast, granulated sugar, and table salt. Blend on high until smooth and creamy, about 1 minute.

Gradually incorporate chopped cilantro, bread flour, and chili crisp. Pulse until a sticky dough forms, about 30-45 seconds.

Transfer the dough to a greased bowl, cover with a damp kitchen towel, and let it rise in a warm place until doubled in size, about 30-45 minutes.

Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Divide the dough into four equal pieces.

Preheat a skillet over medium-high heat for about 3-4 minutes.

Roll each piece into an 8-inch round, brush one side with vegetable oil, and cook in the skillet for 1-2 minutes per side until golden brown.

After cooking, brush the flatbreads with more chili crisp and serve warm.