This recipe produces quite a different outcome from the flax-, chia-, pumpkin-seed crackers recipe. You will get more of a soft flat bread easy to spread on.
You will need:
2 cups finely milled flaxseed
1/3 cup psyllium husk
1 tsp. quality sea salt
2.5 cup boiling filtered water
coconut oil to grease
Mix the flaxseed, psyllium husk and salt in a large bowl. Add the boiling water and mix well. Leave to soak for 10 minutes. At this point you should have an elastic dough.
Pre-heat your oven to 175°. Lay a piece of baking paper the size of your oven grid on your countertop. Melt a dollop of coconut oil and grease the baking paper.
Cut the dough in 3 pieces and place 1 on the paper. Place a second layer of baking paper atop. Using a rolling pin, stretch the dough into a thin layer, making sure it is evenly thick (especially in the centre). Cut out and reserve the overflowing dough. Remove gently the top layer of baking paper.
Repeat the process on another base of baking paper.
Slide onto an oven grid and bake for 30 minutes.