Add the gluten free flour and salt to a mixing bowl and stir to combine.

Pour the water and olive oil into the bowl with the flour. Use a spoon to mix until you have a crumbly dough, then knead with your knuckles and hand until you have a smooth dough, formed into a ball. If the mixture is too dry add a little water, if too wet sprinkle with extra flour until you have a smooth, soft dough.

Dust your work surface with flour and break the ball into two equal pieces.

Use a floured rolling pin to roll out the dough to form a very thin, circle shape. Flour both sides of the dough well, and flip it periodically while you are rolling, to ensure it doesn't stick to the surface or rolling pin.

Heat a non-stick frying pan over a medium flame, then once hot add your dough to the pan. Cook for about a minute, until small bubbles form in the dough, then flip and cook for a minute or so on the other side. Flip another couple of times until it looks well-cooked and puffy bubbles have formed.

Transfer to a clean tea towel and wrap it in the cloth to stop it drying out.

Repeat steps 4-5 with the second ball, then enjoy your wraps! You can enjoy them warm from the pan. If you want to save them for later, allow them to cool fully in the tea towel, then transfer to an airtight container and enjoy later that day.