In a mixing bowl, combine the gluten-free flour and salt.

Drizzle in the vegetable oil and mix until crumbly.

Gradually add warm water to the mixture, stirring until a dough forms.

Transfer the dough to a lightly floured surface and knead for about 1 minute.

Divide the dough into 8 equal portions, rolling each into a ball.

Using a rolling pin, flatten each ball into a thin circle about 6-8 inches in diameter.

Heat a cast iron skillet over medium heat.

Cook each tortilla for about 30 seconds on each side until slightly browned and cooked through.

Transfer the cooked tortillas to a plate and cover with a clean kitchen towel.