I have a simple recipe for making millet based crispbread: 2tbsp olive oil, 100g of millet flour, roughly 50ml of water. I mix it and smear the result all over baking paper in as thin and even layer as I can and then cook at 275C for 10 minutes. The result should have a texture similar to rye based crispbread.
So far I've been making this crispbread by grinding my own millet into flour but it is tedious for larger batches so I ordered 3kg of millet flour to simplify the process. The problem seems to be that the commercial flour is a far finer powder and now my recipe comes out hard as bricks.
How can I make it less teeth-breaking with as little alteration to the recipe as possible? I've been trying baking powder but in my experimentation I haven't really had any decent results without ruining the taste.