In a large mixing bowl, combine gluten-free all-purpose flour, psyllium husk powder, salt, and baking powder. Mix until blended.

Gradually add warm water and oil into the dry ingredients. Mix until a cohesive dough forms.

Shape the dough into a ball and wrap it tightly in plastic wrap. Allow it to rest for 10 minutes.

After resting, divide the dough into 6 equal portions, roll each portion into a thick disc, and flatten it into a circle.

Preheat a nonstick skillet over medium-high heat. Cook each tortilla until brown spots form, flipping halfway.

Transfer cooked tortillas to a cloth or tortilla warmer to keep them warm.