Add the dry ingredients (almond flour, tapioca starch, baking powder and salt) to a medium mixing bowl and stir with a fork until everything is well-combined.
Add the oil and stir again until it's somewhat evenly distributed throughout the flour mixture.
Heat the water on the stovetop until it is steaming, then add it to the mixing bowl.
Stir the dough together until all of the flour mixture is wet, then let the dough rest for 10 minutes.
Using your hands, knead the dough for about 10 seconds and then form it into a ball. It should be very moist but not so sticky that it coats your hands. If it does stick a lot to your hands, add a little more almond flour.
Divide the ball into 6 pieces. Place the first piece onto a sheet of parchment paper and then cover it with another sheet of parchment paper.
Use a rolling pin to roll the dough into 5-6 inch circles. I have a lid that is 5.5 inches wide that I use as a "cookie cutter" to make the edges perfectly round, but they're pretty with rustic edges, too. Tip: Pull a little of the parchment paper over the edge of your counter and use your body to hold in place while you roll.
Pour about 1/4 teaspoon of oil in a well seasoned cast iron skillet (which is what I use as a non-stick pan) and roll the pan around until it is evenly distributed, then use a paper towel to wipe the pan clean. All that's needed is a very thin layer of oil.
Warm the pan over medium/high heat. When it's hot, reduce the heat to medium and place a piece of dough in the center. Allow it to cook for about a minute before using a spatula to flip it over. Let it cook for another minute or so. It should puff up slightly as it cooks and the edges will turn golden brown.
When the first piece of flatbread is ready, transfer it to a plate and cover it with a towel. Repeat the process until all the flatbreads are ready.
Store any leftovers in and airtight container in the fridge for up to three days.