In a medium mixing bowl, add the dry ingredients and toss to combine.

Slowly add the warm water to form a dough, and add the olive oil as well.  You can use a paddle attachment on a stand mixer or just a fork and then your hands to squeeze it together.

Start kneading the dough on the counter (or in your mixer, with a dough hook) until it is very soft and smooth.  Again, I just used my hands because it isn't much dough.

Form a dough ball and wrap tightly with plastic wrap.  Let it rest in the fridge for a minimum of 5 hours, and up to 24 hours.

Once the dough is rested, divide into 10 equal pieces.  Cover with a towel and let the dough balls rest on the counter for about 15 minutes.

Heat a skillet to medium-high heat (you do need it fairly hot to prevent sticking and have the dough cook quickly, but you don't want to burn it).

Lightly dust the counter and each ball with gluten-free flour, then start rolling the dough balls one at a time. 
Roll it as thin as possible without tearing the dough, but know that the dough is SOOOOO fragile; I also use my scraper tool to help get it off the counter and transfer it to the pan.  You'll need to dust more flour on the counter between rollings.  I like to do one at a time, putting one in the pan to cook while I roll out the next.

Light brush or spray your pan with oil.  Cook the rolled flatbreads on medium-high heat until golden brown on both sides.  That's generally 1 to 2 minutes per side.  Add more oil as needed, I usually have to add a bit more for each tortilla.

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