This is a very forgiving recipe. You can play with the variations.
2 cupsalmond meal/flour (or any nut flour)
3 tablespoonsany combination of seeds (flax, sesame, poppy, sunflower, pepitas)
1⁄2 teaspoonsalt (some members like more)
2 teaspoonsseasonings (mixed italian, herbs de Provence, chopped rosemary, curry powder, caraway seeds, adapt to the flavors in your menu)
3 tablespoonsolive oil
1⁄4 cupwater (or enough that the dough sticks together and forms a ball when mixed)
Optional: add 1/2 cup finely grated kale or zucchinni or 1/2 cup mashed yam and use less water.
Combine all of the ingredients in a large bowl and mix with your hands. Work into a ball until it cleans the sides of the bowl, adding a little more water if it's not forming a ball.
Get two pieces of kitchen parchment the size of your baking sheet. Place the ball of dough on a sheet of parchment and mash it out to start forming a rectangle. Place a second sheet of parchment on top and using a rolling pin, roll it out to 1/8-inch thickness and to the size of your baking sheet. Slip the parchment onto your baking sheet and remove the top parchment. Score into the desired size, you won't be able to cut it after it bakes.
Bake at 350 degrees and check at 15 minutes. If the outer pieces are browning up faster than the inner pieces, remove them and continue baking until golden brown.
Separate flatbreads before they cool completely.