Use a stand mixer with a paddle attachment (preferred method) or a large bowl and wooden spoon. On low speed mix together the gluten-free flour, psyllium husk, salt, and baking powder.

Continue to mix on low while the warm water and oil are added. Mix until well combined and the dough starts to form a ball, about 1 minute. If you are not using a stand mixer, you may have to knead with your hands at this point so it's well mixed.

Shape the dough into a large ball, cover with plastic wrap, and let rest for 10 minutes to hydrate the GF starches and give time for the water to absorb, making the dough easier to work with.

Divide the dough into 6 equal sized balls. Keep covered in plastic wrap while the tortillas are being rolled one at a time.

Flatten the ball into thick disc on a piece of parchment paper. Use a rolling pin to flatten into a 6 ½-inch diameter circle, rotating quarter turns as you roll. If the dough sticks to the rolling pin, rub a small amount of GF flour on the rolling pin (not the tortilla) and continue to roll.

Use a knife to go around edges, shaping into a round circle. Save the scraps in a piece of plastic wrap because you can combine them to make an extra tortilla at the end. Stack the rolled, uncooked tortillas between small sheets of wax or parchment paper, covered with plastic wrap, while you roll the rest out.

Heat an ungreased nonstick skillet over medium-high heat for 5 minutes before cooking the tortillas.

Add the tortilla to the hot pan and cook, undisturbed for 45 seconds, or until the underside has brown spots. Flip it over and cook for 15-20 seconds more. The cook time is key for making sure enough time has passed to cook off moisture and not overcook them, making them stiff.

If serving immediately, wrap in a lint-free towel or tortilla warmer to keep warm. Otherwise, transfer to a cooling rack. As one tortilla is cooking, begin rolling out the next tortilla to cook.