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.