Line a 9-inch baking sheet with parchment paper. Lightly oil the paper with a cooking oil spray. Set aside.

Place the raw, uncooked quinoa in a sieve, rinse it under cold tap water to remove saponins.

Transfer the rinsed, drained quinoa to a high-speed blender with sparkling water.

Blend on high speed for a good 45-60 seconds until it looks grey and the quinoa is pulsed in smaller pieces.

In a large mixing bowl, add self-rising flour, blended quinoa, and sugar if used.

Stir with a rubber spatula at first, then lightly oil your hands with olive oil and knead, adding seeds if you like, and more sparkling water gradually if too dry, or more flour if too wet. You should form a dough ball that is lightly sticky but holds its shape nicely. Set aside for 10 minutes in the bowl to relax the dough.

Preheat the oven to 350°F (180°C).

Flour the work surface, transfer the dough and knead 2-3 times max, then cut into 6 even portions.

Lightly oil your hands again and roll each dough into balls and place them in the prepared tray, leaving an inch of space between each bread roll. They expand in the oven.

Brush the top of each bread roll with water, press a few seeds on top if you like.

Cover the pan tightly with foil, and bake it for 15 minutes at 350°F (180°C). Increase the oven temperature to 390°F (200°C), remove the foil, and keep baking for 10-12 minutes until the outside of the bread is crispy and a toothpick inserted in the center of a bread roll comes out with a little to no crumb.

Let them cool down on a cooling rack for 2 hours before slicing.