In a medium bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Add the egg and olive oil to the dry ingredients. Stir to combine, then pour in the warm water. Mix until a soft, pliable dough forms. Let the dough rest for 3 minutes to allow the psyllium husk to absorb the liquid fully.
Divide the dough into 4 equal pieces. Place one piece between two sheets of parchment paper and roll it out into a thin circle, about 6 to 7 inches across and roughly 1/8 inch thick. Repeat with the remaining pieces.
Heat a large skillet or griddle over medium heat. Lightly grease it with a small drizzle of olive oil or a pat of butter.
Cook each flatbread for 2 to 3 minutes per side, until golden brown spots appear and the bread feels firm to the touch. Press gently with a spatula if it puffs up.
Serve warm alongside dips, use as a wrap, or brush with garlic butter for a simple side. Store leftovers in an airtight container in the fridge for up to 4 days and reheat in a dry skillet.
