Place the flours, salt, yeast and 95% of the chia seeds into the bowl of a stand mixer fitted with a dough hook attachment and mix to combine.
Add the water and evoo and mix for 6-8 minutes until a dense dough is formed.
Remove the dough from the bowl and knead on a floured bench top for a further 2-3 minutes. Return the dough to the mixing bowl and cover the bowl with cling film. Place the bowl into a pre-heated oven steam setting 35 °C for 30 minutes
Once proved remove the dough and knead briefly again on a floured bench top. Shape the dough into a large circle and place it on a baking tray lined with baking paper. Score the top of the dough with a chef’s knife and sprinkle over reserved chia seeds.
Return the dough to the oven to prove again steam setting 35 °C for 30 minutes.
Once proved remove the dough from the oven and re-set the oven to combi setting 220 °C, once the oven has reached temperature place the dough in the oven and bake for 25-28 minutes until golden and crisp on top.
Once baked remove from the oven and cool on a cake rack, serve warm with cultured butter or toasted with a cheese patter.