Instructions

Whisk the almond flour, coconut flour, flaxseeds, xanthan gum, salt, and baking powder in a large bowl until combined. 

Add the olive oil and warm water. Mix until the dry ingredients absorb the liquid and a soft dough forms.

Knead it for 1-2 minutes, then shape it into a ball. Let the dough rest for 5 minutes. 

Cut the dough into 6 even pieces and gently roll each portion into a ball. 

Place 1 piece of dough between two pieces of parchment paper. Roll it out into a circle that is 1/4-inch thick. 

Repeat step 5 until you have 6 flatbreads, then remove the top parchment paper from each flatbread and set them aside.

Place a cast-iron skillet over medium-high heat. Coat it lightly with olive oil spray and add 1 flatbread to the skillet, flatbread side down. 

Remove the parchment paper from the flatbread and cook it for 2-3 minutes. Flip it over and cook it for another 1-2 minutes. 

Place the flatbread on a plate and repeat steps 7-8 to cook the remaining flatbread. 

Let the flatbread cool completely. Use the flatbread immediately or store it in an airtight container in the fridge.