Preheat the oven to 180°C / 356°F. Line a baking sheet with parchment paper.

In a large bowl, combine the dry ingredients: 2/3 cup (75 g) coconut flour, 2 tablespoons psyllium husk powder, 1 teaspoon xanthan gum, 1 teaspoon baking powder and a generous pinch of salt. Stir well and break up any lumps.

Melt the fats: combine the two measured fats from the ingredient list (2 tablespoons + 2 tablespoons) until fully melted. In a separate bowl, mix the hot water (1 cup / 240 ml), 1/4 cup (60 g) full-fat natural yoghurt, and the melted fats.

Pour the wet mixture into the dry mixture and stir until a dough forms. Work quickly to incorporate all dry bits so the coconut flour and psyllium can absorb the liquid.

Let the dough rest for a few minutes (about 3–5 minutes) until it has absorbed the moisture and is no longer sticky to the touch.

Divide the dough into 6 equal pieces. Place one piece at a time between two sheets of parchment paper and roll or press into a flatbread about 1/2 cm thick. Repeat for all pieces.

Transfer each rolled flatbread (leave them on the bottom parchment) to the prepared baking sheet. Remove the top parchment from each flatbread. If using, sprinkle the 1 tablespoon nigella and/or sesame seeds on top now.

Bake for 12–15 minutes, until the flatbreads are browned to your liking. If large air bubbles form, pierce them with a fork during baking. Rotate the baking sheet if needed for even browning, and if desired, finish briefly under the grill/broiler to crisp and brown the tops.

Remove the flatbreads from the oven and brush with one of the melted fats used in the recipe (coconut oil, olive oil or butter, according to what you used). Sprinkle with the second generous pinch of salt and a handful of chopped parsley or coriander/cilantro. Serve warm.