Savoury Flat Bread
A very soft dough that will spread and not be too thick. Place tablespoons of mixture close together on baking tray. Bread can be topped or split and filled. It does not freeze well, but can be kept in fridge for 2-3 days.
1 cup of rice bran
1/2 a cup of brown rice flour
1/2 a cup of arrowroot flour
2/3 a teaspoon of bicarb soda
1 1/2 teaspoons of cream of tartar
1 cup of chicken stock or water
2 egg yolks
oil for glazing
1 tablespoon of coarse salt
# Sift dry ingredients into large mixing bowl. Make a well in the centre; add combined stock or water and egg yolks. Beat until smooth with a wooden spoon.
# Spoon heaped tablespoons of dough onto well-oiled baking trays.
# Bake at 190 degrees for 35-40 minutes. Halfway through cooking, brush with oil and sprinkle with salt. Continue cooking for required time.
Combine 1 tablespoon each of the following seeds and sprinkle on each flat break before baking.