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 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 circular motion into the scooped batter to gently spread out.
Cook for 2 minutes on one sides then slide a slotted spatula under the tortilla and flip 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 silicone lid or freeze individually