After a quick search on the net, here's a few bread recipes for brave kitchen chemists to have a look at:
This is an injera recipe...the Ethiopian flatbread made from fermented teff...It's very good stuff. I haven't tried this recipe exactly, but have tried injera and wasn't entirely satisfied with my results...I do want to try again, soon, though...if you can make anything NEAR the real thing...it's such good stuff.
http://www.foodnetwork.com/food/recipes ... 45,00.html
Here's one for an Indian flatbread made by soaking rice and lentils, grinding in the blender, and then adding some other yummy-sounding stuff. I plan to try something like this, based on this idea, as soon as I get the chance.
Here is something very similar to the recipe I've got somewhere at home for rice bread http://breadrecipes.cookingcache.com/re ... read.shtml
The one I've got was a little more detailed than this (can't remember if mine called for an egg--but I say, just ignore the egg!), but basically you soak rice and grind it in a blender and then add water and baking powder and bake in a cast-iron pan. It was pretty good.
I plan to fiddle around with some/all of these whenever I can find the time
...that's the tricky part, ya know!