1. In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, vital wheat gluten, baking powder, salt and spices.
2. Make a hole or a well in the center of the dry ingredients and add in the beaten egg. Fold it into the mixture with a rubber spatula, gently knead if desired.

3. Start with 1/2 hot water and fold it in. The dough should moisten and begin to form a ball. Add the remaining water 1 tbsp at a time if needed to help the dough ball form, but not become overly sticky.

4. Knead the dough just until it comes together then cover the dough with a towel and let rest about 10 minutes. This helps the psyllium husk and coconut flour to fully absorb the water.

5. Divide the dough into 4 large pieces and roll into balls. Place one ball between two sheets of parchment paper and roll out to about 1/4 inch thick.

6. In a frying pan over medium heat, add about a teaspoon of avocado oil to the pan and swirl it around. Cook each side of the flatbread for about 1.5-2 minutes and flip. It should brown slightly.

7. Remove cooked flatbreads and place on a plate with a towel over them to keep them warm if desired. If freezing, place a small piece of parchment between each one and then in a freezer safe bag before storing.See the blog post above for notes on making pita chips and below for baking directions for flatbread pizzas.