In a large mixing bowl, combine the flour, yeast, and salt.

Add the butter and cottage cheese to the dry ingredients. Knead the mixture until it forms a smooth and firm dough. Divide the dough into two equal parts.

Using a mortar and pestle, crush the activated charcoal tablets into a fine powder.

Mix the powdered charcoal into one portion of the dough until evenly distributed.

You can either use the dough immediately or let it rest overnight in the refrigerator for enhanced flavor. If refrigerating, wrap the dough tightly in plastic wrap.

Preheat your oven to 3550℉ (180℃).

Line a baking tray with parchment paper.

On a clean, lightly floured surface, use a floured rolling pin to roll out one portion of the dough to about ½ inch (1.2 cm) thick.

Use cookie cutters to cut the dough into cracker shapes. Repeat with the second portion of dough.

Place the cut-out crackers on the prepared baking tray.

Place pumpkin seeds on top of each cracker.

Bake the crackers in the preheated oven at 355°F (180°C) for 20-25 minutes, or until golden brown.

Let the crackers cool on a wire rack before serving.