400g ap flour
50g sorghum flour
55g rice bran oil
250g water luke warm
- Place flour, sorghum flour, salt, rice bran oil, and water in the kitchenaid and paddle at speed 4 for 1 minute.
- Scale into 100g balls, and transfer to a oiled half sheet pan. Oil the top of the dough, and cover with plastic wrap. Rest in the refrigerator for 4 hours minimum, or overnight.
- Stretch each ball of dough over the back of an oiled half sheet pan, brush with melted butter, and sprinkle lightly with sugar.
- Bake at 325 for 4 minutes turn 4 minutes, until golden brown.