Mix your dry ingredients: Combine quinoa flour, tapioca starch, baking powder, and salt in a large bowl. Give it a quick whisk—pretend you’re a mad scientist.

Add wet ingredients: Stir in olive oil, water, and honey (if using). Mix until it forms a sticky dough. FYI: If it’s too dry, splash in a bit more water; too wet, sprinkle a little more flour. We’re not monsters.

Preheat your skillet: Medium heat is your best friend here. You want a skillet that’s hot enough to sizzle but not so hot it incinerates your future masterpiece.

Shape your flatbreads: Dust your hands or a rolling pin with a little flour and flatten the dough into 6–8 small rounds. They don’t have to be perfect—rustic is cute.

Cook each flatbread: Place on the skillet and cook 2–3 minutes per side until golden brown. Press lightly with a spatula to help them puff slightly.

Add seeds: Sprinkle seeds on top and gently press into the surface while still warm.

Cool slightly: Let them rest 5 minutes before devouring, unless you’re impatient (we don’t judge).