1. Mix Dry Ingredients: In a large bowl (or stand mixer fitted with a dough hook), whisk together the gluten free flour, baking powder, and salt.

2. Add Liquids: Pour in the vegetable oil and the warm water. Mix on low speed (or stir by hand) until a dough begins to form.

3. Knead: Increase speed to medium-low and mix for 1–2 minutes, or knead by hand until the dough is smooth and cohesive. The dough should be soft but not overly sticky. If it feels too dry/crumbly, add an extra tablespoon of water at a time.

4. Divide: Turn the dough out onto a lightly floured surface. Divide it into 8 equal pieces (for burrito size) or 10-12 pieces (for taco size). Roll each piece into a smooth ball.

5. Rest (Optional): Cover the dough balls with a clean kitchen towel and let them rest for 10–15 minutes. This allows the flour to hydrate fully, making them easier to roll.

6. Roll Out: Heat a cast-iron skillet or griddle over medium-high heat. While it heats, place a dough ball between two sheets of parchment paper or plastic wrap. Roll it out into a thin circle (approx. 8-10 inches wide).

7. Cook: Peel off the top parchment/plastic. Gently flip the tortilla onto your hand and peel off the bottom sheet. Place carefully onto the hot dry skillet (do not oil the pan). Cook for 45–60 seconds until bubbles form on the surface and golden brown spots appear on the bottom.

8. Flip: Flip the tortilla and cook for another 30–45 seconds on the second side. It should puff up slightly.

9. Keep Warm: Remove from the pan and immediately place in a tortilla warmer or wrap in a clean towel. This steam creates the soft, pliable texture. Repeat with remaining dough.