Use a measuring glass for the recipe, it's easy !
1 dl buckwheat, rye or other flour
1 dl of chickpea flour or lentil
1 dl of sunflower seeds
0.5 dl of sesame garlic
0.5 dl pumpkin seeds
0.5 dl of flaxseed filling
2 dl boiling water
0.5 dl vegetable oil (rapeseed or olive)
Mix the flours with all the seeds, then add the boiling water and oil. Mix well, the dough must be sticky. Let stand 10 minutes.
Then separate the dough into two balls.
Place each ball of dough between two sheets of parchment paper, and spread with a rolling pin as thinly as possible ( no thinner than the thickness of the sunflower seed!)
Remove the paper from the top, salt the preparation with fleur de sel, and put in the oven for 50 minutes at 145 degrees in a rotating heat.
Open the oven from time to time to remove moisture.
Enjoy alone as an aperitif, or with tapenade.....