Preheat the oven to 220ºC with heat up and down. Prepare a large tray or bowl by lining it with baking paper.
Mix the chickpea flour, the cornstarch, the flax flour (crushed flax seeds, optional), a pinch of salt, the chemical yeast (promoter) and a good pinch of bicarbonate in a bowl. If you don’t have baking soda, use more yeast. spices can be added such as garlic powder or pepper.
Add the olive oil, yogurt or vegetable equivalent and 3/4 of the indicated water. Mix with a few rods or spoon until everything is integrated without having lumps. It will be thick; Gradually add the rest of the water, without adding it all at once, mixing at the same time. It should have a smooth but thick texture. somewhat denser than pancake batter.
Form the loaves by placing spoonfuls on the lined baking tray. We have made four units, but they can be made less or more by changing the size. To extend with the spoon or a spatula giving them an oval shape, not very fine.
Season with sesame and/or chopped cilantro, cover with aluminum foil or put another oven tray on top (be careful not to touch the dough) and bake 7 minutes. Uncover and spray or paint with oil (optional), and bake 2-3 minutes more, without letting them toast.
Remove from the oven and wait for cool down before separating the dough with a sharp serrated knife to loosen the paper.