Preheat the oven to 375°F and position the rack toward the top. Line a large baking sheet with parchment paper.

Place the cottage cheese in a food processor or blender and blend until completely smooth, scraping down the sides as needed.

Transfer the blended cottage cheese to a medium bowl and add the self-rising flour. Mix until fully combined and the dough begins pulling away from the sides of the bowl.

Transfer the dough to a generously floured surface and knead 8–10 times until smooth. If the dough is sticky, add flour one tablespoon at a time until manageable.

Roll the dough into a ball and divide into 4 equal portions (about 80g each if weighing). Roll each portion into a 6–7 inch rope, about 1 inch thick. Join the ends to form a circle and pinch the seam tightly to seal.

Brush the tops with beaten egg and sprinkle with your desired toppings.

Bake for 25–30 minutes until puffed and golden brown. Let cool for 15 minutes before slicing.