Gluten Free Olive Flatbread

1 cup sorgum flour
1/3 cup psyllium husk
1/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup tapioca starch
2 tbsp sugar
1 tsp oregano
1 tsp basil
1 tsp salt
1/4 cup butter
1 cup warm lactose free milk
2 eggs
1/2 cup sliced kalamata olives
2 tsp instant yeast

Using a mixer at low speed, combine the first ten ingredients until butter is incorporated. Add the yeast and mix until well blended

Keeping the mixer on low, add the milk beating until mixed. Beat in the eggs. Let mixer run for 5 minutes, scraping the sides of bow down when needed.  Hand mix the olives in the dough. Spread in a prepared baking dish.

Brush dough with olive oil and and additional dried basil, parsley, and oregano salt and pepper. Cover with a lint free towel and let rise in a warm, draft free place until dough doubles in size..about one hour.

Preheat oven to 350 degrees and back for 0 minutes. Let cool n a wire rack for 10 minutes before running a knife around the edge of bread