Whisk together the coconut flour, psyllium husk powder, baking powder, and salt in a medium bowl.

Beat in the ghee, dissolved gelatin, and boiling water until it forms a dough.

Divide the dough into 2 balls and flatten each (between 2 pieces of parchment paper or plastic wrap) into a 5-inch circle.

Preheat a nonstick skillet over medium-high heat. Add a bit of ghee to the skillet. Once melted, add 1 of the dough circles and turn the heat down to medium. Cook until golden on both sides, about 12 minutes total, flipping as needed. (Be careful the first time you flip, as the flatbread has a tendency to scrunch up; you can just use a metal spatula to spread it out to a circle again.) You can turn the heat down a bit if needed to keep them from burning. Cook the 2nd dough circle the same way in a different skillet, or in the same skillet once the 1st flatbread is done.

Serve warm.