Preheat the oven to 425 degrees
In a bowl, combine the almond flour, psyllium husks, salt and seasoning
Add the water, and mix until combined. Let sit for 5 minutes
When the dough mixture has absorbed the water, divide into 4 equal portions and roll into balls.
Place a 10 inch piece of parchment paper on the counter and drop one of the balls on top; top with a second piece of parchment paper and roll into a circle between 1/16 and 1/8 inch thick and 7-8 inches round.
Remove the top layer of parchment paper, and keep the flattened dough on the bottom parchment
Place the parchment paper with the rolled dough onto the heated baking sheet in the oven. Bake 3-4 minutes or a minute longer for thicker flat bread
Carefully remove the parchment paper with the cooked flatbread. Transfer to a plate. Continue the process for the remaining dough.
Note: Store between parchment paper in an airtight container 3 days.Use whole psyllium husks, using husk powder will result in a gummy texture.NUT-FREE: Substitute tiger nut flour for the almond flour and use 1/2 TBS more of psyllium husks