Grinding up 1/4 c. of pumpkin seeds in a mortar at the moment, and I thought it’d be kind of interesting to get a little input, :wink:

Flours I have on hand.

Unbleached
Rye
Amaranth
Almond
Rice
Buckwheat

Liquids

Roasted pumpkin
Almond milk
Heavy cream
Eggs
Butter Milk

Other

Yeast
Molasses
Sugar
Baking powder

I’m aiming for a skillet fried flatbread. Preferably not a pancake.

So let the thinking commence. :grin: