Whisk all the dry ingredients in a mixing bowl.

Add the olive oil and water and mix with a spatula. The dough will start off moist but should dry and become easier to knead as you go.

Knead by hand for 1 minute and shape dough into a ball. Set aside for 10 minutes to allow the fiber to bind.

Grease two sheets of parchment paper and your hands with oil.

Place dough ball between the two sheets of parchment paper and roll out into thin tortillas. Be careful not to roll too thin or the tortillas will dry and crack while cooking.

Peel back top layer of parchment.

Use a round object 5 inches wide to cut out the shape of your tortilla. Remove the excess dough and reform it into a ball to make more tortillas.

Warm a non-stick skillet over high heat and flip the tortilla from the parchment to the pan.

Bring to medium heat and allow the tortilla to cook for 60 seconds. Flip and cook the other side for 20 seconds. Add some more oil to the other side for a crispier result. Do not overcook or the tortilla will dry out and crack.

Repeat until the dough is finished. Serve warm and enjoy!