1. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, and salt.

2. Add Wet Ingredients: Create a well in the center. Pour in the olive oil and ⅔ cup of the warm water. (Warm water is crucial as it helps activate the xanthan gum instantly).

3. Combine: Stir with a sturdy spoon until the dough starts to come together. If there is still a lot of dry flour at the bottom, add the remaining water 1 tablespoon at a time.

4. Knead: Use your hands to knead the dough in the bowl for 1–2 minutes until it forms a smooth, cohesive ball. It should be soft like Play-Doh but not sticky. If it sticks to your hands, dust with a little more flour.

5. Divide: Divide the dough into 6 equal portions. Roll each into a ball.

6. Cover (Important): Keep the dough balls covered with a damp kitchen towel or plastic wrap while you work. Gluten-free dough dries out very quickly.

7. Roll Out: Place a dough ball between two sheets of parchment paper. Roll it out into a thin circle, about 8 inches in diameter and ⅛-inch thick. (Rolling between paper prevents sticking without adding excess flour).

8. Heat the Pan: Heat a non-stick skillet or cast-iron pan over medium-high heat. Do not oil the pan (dry cooking produces the best spots).

9. Cook: Peel the top parchment off, flip the wrap onto your hand, peel the bottom parchment, and place the wrap in the hot pan.

10. Cook for 45–60 seconds. You should see bubbles forming on the surface and golden brown spots on the bottom.

11. Flip and cook for another 30–45 seconds on the other side.

12. Steam to Soften (The Secret): As soon as you remove a wrap from the pan, place it in a tortilla warmer or stack it on a plate covered by a clean kitchen towel. This traps the steam and ensures the wraps stay soft and flexible.

13. Repeat with the remaining dough balls.