In a medium-sized bowl, whisk together the gluten-free flour, salt, and baking powder until well mixed and no lumps remain.

Create a well in the center of the dry ingredients and pour in the warm water and olive oil. Mix until a soft, slightly sticky dough forms.

Cover the dough with a clean kitchen towel and let it rest for about 5-10 minutes.

Place a non-stick frying pan over medium heat and allow it to warm for a few minutes.

Once rested, divide the dough into golf ball-sized portions and flatten each into rounds about 1/4-inch thick.

Cook the flattened rounds in the hot frying pan for 2-3 minutes on each side until browned.

Once cooked, stack the flatbreads on a plate covered with a kitchen towel to keep warm.