In a mixing bowl, add the dry ingredients (flour and salt) and mix to combine.

Slowly pour in the warm water to form a dough. You can use a paddle attachment on a stand mixer, or just get in there with your hands!

Add the olive oil and start kneading until the dough is very soft and smooth. Switch to a dough hook if you prefer or keep kneading by hand.

Cover the dough tightly in plastic wrap and let it rest in the fridge for a minimum of 5 hours, or up to 24 hours.

Once the dough has rested, divide it into 10 equal pieces and cover them with a towel. Let them rest on the counter for about 15 minutes.

Lightly dust your counter and each ball with gluten-free flour. Roll the dough as thin as possible without tearing it, adding flour as needed.

Lightly brush your skillet or cast-iron pan with oil.

Cook the rolled flatbreads on medium-high heat until they turn a lovely golden brown—about 2 minutes per side. Don’t forget to add more oil if needed!

Remove from heat and keep wrapped in a kitchen towel until ready to serve.