Whisk the wet ingredients: In a medium bowl, whisk the eggs until smooth. Add almond milk and olive oil, and whisk again until combined.

Combine the dry ingredients: In a separate small bowl, stir together coconut flour, baking powder, salt, and any optional seasonings. Sifting the coconut flour helps avoid lumps.

Make the batter: Sprinkle the dry mix into the wet mixture while whisking. Let the batter rest for 2–3 minutes to allow the coconut flour to hydrate. It should be pourable, like thick pancake batter. If it’s too thick, whisk in 1–2 teaspoons more almond milk at a time.

Preheat the pan: Heat a nonstick skillet or well-seasoned cast-iron pan over medium heat. Lightly brush with olive oil or ghee.

Cook the first flatbread: Pour about 1/4 cup of batter into the pan. Quickly tilt and swirl the pan to spread it into a thin circle, roughly 6–7 inches wide.

Flip once bubbles form: Cook for 60–90 seconds, until the edges look set and the surface shows small bubbles. Carefully flip with a thin spatula and cook another 45–60 seconds. The flatbread should be lightly golden and flexible.

Adjust heat as needed: If it browns too fast, reduce the heat slightly. If it takes too long to set, increase the heat a touch.

Repeat: Lightly re-grease the pan and repeat with the remaining batter. You should get 4–5 flatbreads depending on thickness.

Keep them soft: Stack cooked flatbreads on a plate and cover with a clean towel to trap steam. This keeps them extra pliable.

Serve warm: Use for wraps, tacos, breakfast burritos, or as a side with curry or soup.