If starting with raw potatoes, boil them skin-on until fork-tender, roughly 30 minutes. Drain, cool until warm, peel and rice. Weigh 300 g cooked potato. Alternatively use 300 g plain leftover mash that is not very rich in cream or butter.

Mix psyllium and lukewarm water and let gel for 30–45 seconds. Combine millet, sorghum, baking powder, salt, pepper and garlic powder separately.

Add the potato, cheddar, parsley and dry mixture to the gel. Knead until smooth and springy without unmixed gel or dry patches. If necessary adjust with at most about 1 tbsp extra water or millet flour, according to the dough consistency.

Divide into eight portions, roughly 115 g each, and round them. Keep covered while working. Roll each on a lightly floured surface to about 9–9 1/2 inches wide and 1–2 mm thick. Separate rolled flatbreads with parchment and keep covered.

Heat a large dry skillet over medium to medium-high heat. Cook the first side for 60–75 seconds, until golden spots form. Flip, brush the cooked side with melted butter and cook the second side about 1 minute.

Flip again, brush the new upper side with butter and cook about 45 seconds. Flip a final time and cook about 30 seconds. Adjust heat to get deep brown spots without burning. Stack cooked flatbreads on a paper-towel-lined plate.