Dor's Nut & Seed Flatbreads - Pantry Dish

This is a very forgiving recipe. You can play with the variations.

2 cups almond meal/flour or any nut flour
3 tablespoons any combination of seeds flax, sesame, poppy, sunflower, pepitas
0.5 teaspoon salt some members like more
2 teaspoons seasonings mixed italian, herbs de Provence, chopped rosemary, curry powder, caraway seeds, adapt to the flavors in your menu
3 tablespoons olive oil
0.25 cup water or enough that the dough sticks together and forms a ball when mixed

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" 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° and check at 15 mins. 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.(Recipe♦371)

Optional: add ½ cup finely grated kale or zucchinni or ½ cup mashed yam and use less water.