I want to make a flat, crispy bread, with whole, cooked, possibly sprouted grains (wheat, rye, barley, buckwheat). I want as little flour as possible in the dough, just enough to hold it together. I have a strong rye sourdough.
The purpose is to have a crisp bread that would work well for a diabetic. Hence the whole grains. Also oil free, of course.
Any thoughts, #Fedicooks#cooks#bakers#bread