Millet Flax Flat Bread

Another attempt at flat bread has produced a good flavor, but the bendable texture yet alludes me.  Plus, it's still somehow too dry for a flat bread, but not dry enough for a tortilla.  Then, there is the concern of how much flax do we want in our diet?  What is too much?

Here's the catalog of this near miss:

1/3 c. millet flour
1/3 c. ground golden flax seeds
1 pinch salt
1 tsp baking powder
1 extra large egg
4 tbs plain yoghurt
water

Blend all the dry ingredients.  Make a well.  Add the egg.  Gradually add in the egg, blending in from the sides.  Add the yoghurt one tablespoonful at a time.  Then, add water to thin the consistency to spread thinly.  Spread over a cookie sheet lined with parchment paper.  Bake at 350 degrees F, for 10-12 min., until lightly browned.

Once again, my four year old loved it, especially spread with almond butter.  I enjoyed it dipped in bean dip or with roasted bell peppers.  I'm not convinced that this is the one, so more experimenting to come.