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Whisk together the flours, salt, and flaxseeds.
Add the buttermilk and mix it in with your hands until it forms a dough.
When the dough comes together (it will be fairly dry), turn it out onto an unfloured work surface and knead it until it becomes smooth. The flours I chose have a low gluten content, so it took me about 25 minutes.
Divide the dough into 12 equal pieces and form them into balls. Roll each ball out into a round about the size of your palm. You want them to be thin, but not as thin as a tortilla.
Place a dry pan (I used cast iron) over medium-high heat. Place one of the dough rounds in the pan and cook for about 45 seconds to 1 minute on one side, then flip. There should be some color and charred spots on the cooked side. Cook on the other side until the bread starts to puff up (this won’t take long). Take the bread out and let it cool for a bit, just until you can handle it, and poke a hole through the center with a skewer or chopstick.
String the bread onto a metal ring and serve them forth.