In a medium mixing bowl, add the brown rice flour and gradually add the hot water, stir and combine to make a paste. Keep working the dough with a spoon until it is smooth. Set it aside to cool.
In a small bowl add the psyllium husk, pour in the water and immediately whisk the psyllium, to prevent lumps forming. Let the gel sit for 5 minutes before adding it to the brown rice flour paste.
Add the sour cream to the brown rice flour paste and the psyllium gel, then beat in the egg until just combined.
Add the brown rice flour, tapioca starch and quinoa flour to the wet ingredients and mix well with a kitchen mixer with a dough hook, or with your hands, until there is no loose flour.
Leave the dough on the counter at room temperature for 20 minutes and then place it in a covered bowl in the fridge. Let it rest for a few hours or preferably overnight before using.
Divide the dough into equal portions or just leave it in one large lump, and spoon out the required amount for use. Shape the dough into a ball.
Using a rolling pin, flatten each ball into a round disc, on a surface that is well dusted with brown rice flour. Make sure to roll out each disk as thin a possible, but not too thin that it tears. If you do make a small hole just squash a little dough into the area and smooth it out.
Heat oil in a cast iron pan over medium heat.
Gently place the flattened dough discs into the hot oil and fry until golden brown on both sides. About 3 to 4 minutes per side. (Alternatively fill one side, fold the top over the filling, seal the edges and fry)
Remove the fried bread from the pan and place them on a plate to add your favourite fillings
The flatbread dough keeps well in the fridge, but the cooked flatbread is best eaten within 1 day.