• In a medium mixing bowl, add the psyllium husk, coconut flour, almond flour, dry yeast (if using), cilantro leaves, cauliflower, jalapeno (if using), water, baking soda, and 1 tablespoon of olive oil. Stir the dough with a spatula.
• Use your hands to knead the dough for 1 minute. The dough should be moist then get softer and slightly dryer as you go.
• Keep the dough in your mixing bowl and cover with a moist paper towel, then set aside for 10 minutes. The dough should be soft, elastic, and hold well together, ready to roll.
• Cut the dough into 4 even pieces and roll each piece into a small ball.
• Place one dough ball between two pieces of parchment paper, press the ball with your palm, and start rolling with an 8-inch rolling pin.
• Peel off the top layer of parchment paper from the flatbread, then use a 5-7-inch cookie cutter to cut out the round flatbread. Keep the outside dough to reform another ball and roll more (this is how you make 2 extra flatbreads from 4 balls!).
• Warm a griddle on medium-high heat and brush some olive oil on the griddle.
• Flip the flatbread on the hot pan and carefully peel off the parchment paper from the top.
• Cook for 2-3 minutes on the first side, then flip using a spatula and cook for 1-2 more minutes on the other side. Repeat these steps for the rest of the balls.

BON APPÉTIT!