wet
1 cup water 108-113ºF (use 1/4 cup of the water to proof the yeast)1 tsp yeast
2 tsp sugar (use 1 tsp in the yeast proofing)
2 1/2 TB / 18 g psyllium husk ground
1 TB olive oil (add to psyllium and water)
dry
1 cup / 158 g millet2/3 cup / 98 g tapioca starch
1 tsp kosher salt
make
Heat water to 108-113ºF.
In a bowl or measuring cup add 1 cup of the warmed water, 2 tsp sugar and 1 tsp yeast and let it rest to proof for 5 minutes and then add in the olive oil.
Next add the dry ingredients together and add to a bowl or mixer if using (i am using a kitchen aid with a dough hook.
After the yeast/sugar/oil have proofed add everything into the mixer/bowl.
NOTE: my mixer did not like the small amount and I mixed it till it came together and then turned on the machine for a few minutes until the dough looked smooth and came off the sides into a ball.
The total weight for the first batch was 522g and I cut the dough into six 87g balls, rolled them out to 6" rounds and covered with a tea towel to rest for 15 minutes.
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