In a medium mixing bowl, add the almond flour and crack in the egg. Using a spoon or spatula, mix everything together slowly at first, then more firmly, until you get a soft, slightly sticky dough with no visible dry patches. If you notice dry bits at the bottom, press and fold the mixture to fully combine rather than adding extra liquid.

Let the dough rest in the bowl for about 2–3 minutes. This step is important because almond flour absorbs moisture gradually, which helps the dough firm up slightly and makes it much easier to handle without sticking.

Once rested, divide the dough into equal portions (usually 3–4 pieces depending on your desired size). Roll each portion gently between your palms to form smooth, round balls. If the dough sticks, lightly dampen your hands instead of adding more flour.

Place one dough ball between two sheets of parchment paper. Using your hands or a rolling pin, gently press or roll it into a thin, even circle. Aim for a thickness similar to a tortilla—too thick may result in an undercooked center.

Heat a non-stick pan over medium heat and allow it to warm evenly for about a minute. The pan should be hot enough to cook the flatbread gradually without burning—avoid high heat as it can brown the outside too quickly.

Carefully peel the top parchment layer off the flattened dough, then gently transfer it onto the pan by flipping it over and removing the second sheet. Cook for about 2–3 minutes, or until the bottom develops light golden spots and the surface looks set.

Using a flat spatula, carefully flip the flatbread. Cook the second side for another 2–3 minutes until fully cooked through and lightly golden. Press gently with the spatula if needed to ensure even contact with the pan.

Remove the cooked flatbread from the pan and place it on a plate. Repeat the same process with the remaining dough portions, adjusting heat slightly if needed to prevent over-browning.

Allow the flatbreads to cool for a minute or two before serving. This helps them firm up slightly and improves their flexibility, making them easier to fold, wrap, or dip without breaking.