In a medium-size mixing bowl, whisk the dry ingredients together: almond flour, arrowroot flour, salt, and garlic powder.
Whisk in coconut milk and water, both at room temperature, not cold, to avoid lumps. It should form a liquid batter similar to pancakes/crepes. If you like your flatbread thicker, add an extra 2 tablespoons of arrowroot flour, but if you like them thinner, keep it like this.
Warm a non-stick pan under medium heat, melt 1/2 teaspoon of coconut oil or spray oil over the pan.
When the oil is hot and melted, scoop 1/3 cup of batter in the center of the pan, don't tilt the pan to spread the batter, or it will break into pieces due to the high amount of starch in the flours. Let the batter spread by itself, or to help it spread, use the back of a spoon that you run in a circular motion into the scooped batter to spread out gently.
Cook for 2 minutes on one side, then slide a slotted spatula under the tortilla and flip it over.
Cook for one more minute on the other side, then remove from the pan and set aside on a plate while you cook the rest of the batter.
Store in the fridge for up to 3 days, on a plate sealed with a silicone lid, or freeze individually.