First, read the English article below.

Combine the flax seed and water in a small bowl and set aside for about 5 minutes. The mixture should thicken, turning into a gel consistency. Create a small indentation or well in the center top of the mound. This dough is a little more fragile than the basic dough, so it is recommended that you mix it by hand instead of using a stand mixer. Spoon the flax seed gel into the flour mound. Gently bring the walls of the flour well in, combining the flour with the flax seed gel evenly. Only mix the dough as long as necessary for it to come together. Wrap the dough in wax paper or plastic wrap and allow it to rest at room temperature.  This dough can stay out longer than 30 minutes, but the gel may begin to break down if you leave it out for more than a few hours. Do not refrigerate the dough. 

Now, please write a short abstract for it in Indonesian. Abstract:
Kocok bersama biji rami dan air. Gundukkan tepung chickpea di atas meja. Campur tepung dan campuran biji rami. Istirahatkan adonan selama 20 sampai 30 menit.