Crazy keto dough (for everything)

Directions

1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything ina large bowl and use a hand or stand mixer for the following steps.
2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
3. Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. allow dough to rest for 10 minutes ( and up to 3-4 days in the fridge).
If cooking on the stove top (tortillas, naan)
4. Heat up a skillet (preferably) or a pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
5. Transfer to skillet and cook over medium heat for just 3-4 seconds (very important). Flip it over immediately (using a think spatula or knife), and continue to cook until just lightly golden on each side though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.
If baking (pizza, cinnamon rolls)
6. Preheat oven to 350F. Line a baking tray with a baking mat or parchment paper. If making pizza, you’ll want to blind bake the crust without toppings until lightly golden (10-13 minutes). Add the toppings and bake for an additional 10-15 minutes.
If frying (pasta, ravioli)
7. Heat up butter or oil in a skillet or pan over low heat. Cook pasta until it just begins to get some color, I found this gave the most ‘al dente’ texture (soft but with a bite). Feel free to make a test with one piece.