In a bowl, mix the flour, baking powder, and salt. Create a well in the center and pour in the warm water and olive oil. Combine until the dough forms.

Knead the dough for about five minutes until smooth and elastic. Cover with a damp cloth and let it rest for about 15 minutes.

Chop cucumbers, slice cherry tomatoes, pit and slice olives, and crumble feta in the meantime.

In another bowl, mix cottage cheese with olive oil, red wine vinegar, salt, and pepper.

Divide the dough into four equal portions and roll each piece into a thin circle or oval, about 6 to 8 inches in diameter.

Heat a non-stick skillet over medium heat and cook each flatbread for about 2-3 minutes on each side until golden brown.

Spread a layer of the cottage cheese mixture on each flatbread and top with chopped veggies, olives, and crumbled feta.

Garnish with fresh parsley and drizzle olive oil on top.