1 c rolled oats
1/4 c sesame seeds
1 t salt
2 c water

in a blender & blend for 1 min.
Pour in a bowl or mixer bowl.

Add to the bowl or mixer bowl:
(one of these whole grain flour options)
4 c wheat
4 1/4 c kamut or spelt
4 1/2 c rice
5 1/2 c oat
any 2 flour combinations,
just use half of the
amount of each one
Mix with a mixer or with a spatula

until it forms a dough.

Form into small or large balls.

Roll out flat & very thin with a rolling pin or side of a smooth glass or jar.
(If the dough sticks to the
rolling pin or countertop,
especially when using rice
flour, you can put a piece of
plastic wrap like saran wrap,
on top of dough & roll it out.
Then use a flipper spatula
to scoop it up & flip it into
the skillet or roll it on a piece
of plastic wrap also
& then flip it into the skillet.)

Cook in large skillets on med. high heat.
(no oil necessary)

Flip after 1 min.
Flip about 2 - 3 times, until crispy.

or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, just heat up in toaster or oven to make crispy again.


Goes in this recipe:

Tomato Tart PizzaTomato Tart Pizza

Tomato Tart Pizza