These are best used when warm.
2 cups gluten free all purpose flour blend of choice
1 tsp xanthan gum
1 1/2 tsp baking powder
1 tsp sea salt
4 tsp olive oil
1/2 to 1 cup of warm water
To make tortillas, place flour blend, canthan gum, baking powder and salt in a large bowl and mix well. Add 4 tsp olive oil and stir to combine. Pour in warm water in a slow steady stream, adding in increments and stirring to combine.
Press dough together with wet hands and divide into 6 pieces. Roll each piece separately between two sheets of plastic wrap until about 1/8 inch thick and 8 inches wide.
Heat a large skillet. Once the skillet is hot, place each raw tortilla flat in the skillet, one at a time. Allow each to cook for 45 to 60 seconds or slightly charred on the underside. Then flip tortilla with a large heat proof spatula and cook for another 30 to 45 seconds. Remove from pan and place on a plate and finish the rest.