Einkorn, Quinoa and Chia Flatbreads

The original recipe uses einkorn, chickpea and millet flours in equal parts. Improvise with whatever wholesome flour you have on hand.

Ingredients

2	eggs
1/2 кофичка	yogurt
1 чаена лъжичка	baking soda
1 супена лъжица	vinegar
3-4 супени лъжици	olive oil
1 супена лъжица	chia
1 супена лъжица	honey
1 чаена лъжичка	Himalayan salt
1-2 супени лъжици	pumpkin and/or sunflower seeds
около 350-400 г общо	einkorn and quinoa flour (2:1 ratio)
100 г	cheese (sirene) or kashkaval (optional)
—	melted cow's butter (for dipping)

In a large bowl mix the eggs, yogurt, baking soda, vinegar, olive oil, chia, honey, Himalayan salt and the pumpkin and/or sunflower seeds.
Add einkorn and quinoa flour in a 2:1 ratio, a little at a time while stirring. (As mentioned, the original recipe is with einkorn, chickpea and millet flours in equal parts. Unfortunately I did not have these flours available and used einkorn and quinoa flour and it turned out wonderfully. I will try the other flours soon, it may be even better. So improvise with the flours, use whatever wholesome flour you have available.)
When the mixture thickens to a sticky dough (about 350–400 g flour total), you may add 100 g cheese (sirene) or kashkaval, if desired.
Shape little balls, dip them in melted cow's butter and place them in a pre-warmed, buttered tray or on baking paper. As soon as you put them in the heated oven, raise the temperature to 250°C for 5 minutes and then lower it to 180°C for another 5 minutes.
And there you have fresh, warm and above all wholesome flatbreads, with or without cheese/kashkaval, in no more than half an hour.