Herbed Flatbread

1 tbsp dry yeast
2/3 cup bron rice flour or garbanzo fava flour
1/2 cup tapioca flour
2 tbsp dry milk powder
2 tsp xanthan gum
1/2 tsp salt
1/2 tsp each: caraway, cumin, and dill seed
1/2 tsp sugar
2/3 cup water
1 tsp olive oil
1 tsp cider vinegar

Topping:
1 tbsp olive oil
1/2 tsp coarse salt

Mix all except water, olive oil, and vinegar in large bowl. Mix remaining in a small measuring cup. Add water mixture to flour mixture and beat on high speed for 3 minutes. Dough should resemble soft bread dough.
Preheat oven to 400 degrees. Spray 15"x10" cookie sheet with cooking spray, and roll out dough onto cookie sheet using a medium size can of food. Use plenty of rice flour to keep it from sticking. Dough should extend to within an inch of the edge.
Brush with olive oil to edges, sprinkle with salt, and bake 15-20 minutes until golden brown. Cut or tear into pieces. Serves 6.