It includes amaranth flour, a grain that supposedly was used by the Aztecs and I dusted it with Mexican oregano. The oregano and griddle baking bread smell was excellent.
It is actually a yeast risen flatbread :) so it takes some time to complete. It really was lovely dough to work with, sometimes a little sticky but it moved gracefully through my fingers, lithe and languid.
I and my entire kitchen was covered in flour by the time I was done, of course, but then it was actually kind if fun to clean up. I like it when I can really see the results of my effort.