Let's just call it flat bread... Having run out of "real" flour, I substituted two-thirds with rice flour. Now, while I've had to do so before, it's always been in smaller ratios. The lack of glueishness really did not work for the dough, if you could call it that. I had to spoon it out onto some parchment paper, spread it out, and hope it wouldn't completely collapse after baking.
Tasted alright though. Funny that.