Prepare your pink pickles by finely slicing the red onion as thinly as possible and rainbow chard into ½ inch pieces. Put both into separate clean sterilised jars (or mix together in one if you like).
Add vinegar, salt, sugar and spices in a small jug and pour over the onion and chard. Ensure the veg is fully covered. Set aside.
Prepare flatbreads by mixing water, yeast and rice malt syrup in a small bowl with a fork. Leave for a few minutes to get frothy.
To a medium sized mixing bowl, add flours, salt and mixed herbs. Mix well and add in the liquid. Knead for at least five minutes until smooth and springy. Cover and leave in a warm place for 30 minutes.
Separate dough into 6 pieces and knead each piece for a few seconds, before shaping into a ball.
Heat a skillet or heavy bottomed pan to a medium/high temperature and brush the pan with a thin layer of oil.
Roll out into circles on a floured surface and cook one by one in your oiled pan. Reapply a thin layer of oil before cooking the next one.
Serve immediately with pink pickles, avocado, fresh salad and my beet humous (link above).
Recipe by Bo's Kitchen at https://www.boskitchen.com/herbyflatbreads/