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.
Formulation courtesy of The Pastry Department