Mix the flours, psyllium husk, and sea salt together. Ensure there are no large lumps in flours. Next add the coconut oil and mix until you have a lumpy crumbly batter. Finally add the water and mix until you have a smooth batter. Let sit for 5 minutes.

Roll into balls (choose the size you want considering what will fit into your frying pan) cover with a damp cloth and rest for 5 minutes while you heat up your pan on medium. Make sure your pan is good and hot.  Roll balls between 2 sheets of parchment paper to desired shape and thickness. Lift off top piece of parchment paper. Lift rolled out dough and bottom parchment paper together and carefully drop dough into centre of pan. The parchment paper may need to stay on the dough until it heats enough and will not stick when parchment is removed. Remove parchment carefully and cook until brown, then flip and brown other side. Remove from pan and cool. Store flats between parchment paper in a zip lock plastic bag in fridge or freezer. They keep a long time as long as they cool properly first.