In a medium-sized mixing bowl, add the almond flour, psyllium husk powder, turmeric, and salt. Use a spoon or whisk to mix everything thoroughly so the turmeric and psyllium are evenly distributed. This step is important—uneven mixing can lead to patches of strong flavor or inconsistent texture in your flatbread.

Add the minced garlic and olive oil to the dry mixture. Stir gently but consistently, making sure the garlic spreads evenly throughout the mixture. This helps every bite have that warm, savory flavor instead of having all the garlic concentrated in one spot.

Begin adding warm water slowly, a little at a time, while mixing continuously. You’ll notice the mixture start to come together into a soft dough. Don’t pour all the water at once—this gives you better control over the texture. The dough should feel soft, slightly moist, and easy to shape, not sticky or too dry.

Once the dough has formed, let it rest in the bowl for about 3–5 minutes. This step allows the psyllium husk to absorb the moisture fully, which helps bind the dough and gives the flatbread its flexible, wrap-like texture. Skipping this step can make the dough crumbly or hard to work with.

After resting, divide the dough into equal portions depending on how many wraps you want. Take each portion and gently flatten it into a thin round shape using your hands or by pressing it between two sheets of parchment paper. Aim for an even thickness so it cooks uniformly.

Heat a non-stick pan or skillet over medium heat. Once hot, place one flatbread onto the pan and cook for about 2–3 minutes on the first side until lightly golden. Flip it carefully using a spatula and cook the other side for another 2–3 minutes. Avoid using high heat, as it can dry out the flatbread and make it brittle instead of soft.

Remove the cooked flatbread from the pan and keep it covered with a clean cloth or place it in a container to retain warmth and softness. Serve immediately while it’s still warm and pliable—this is when the texture and flavor are at their best.