Add the gluten free flour, baking powder and salt to a large mixing bowl and stir together. 

In a separate bowl add the warm water and then the psyllium husk. Stir well and leave for 1 minute - it should thicken into a gloopy gel.

Pour the psyllium husk/water mixture into the flour and then add the vegetable oil. Use a wooden spoon to bring the mixture together and when it becomes too stiff, use your hands to ‘squish’ it together. It should start to form a ball of kneadable dough - keep going until there is no loose flour left in the bowl.

Divide the dough into 8 pieces (approx 75g each) and roll them into balls. Take the first ball and place it on a sheet of baking paper (wrap the leftovers in a damp tea towel to make sure they don’t dry out). 

Place a second piece of baking paper over the top and roll it out in a circle, turning the dough regularly to keep it even, to around 8-inches diameter and 1mm thick. If you want, you can cut around a plate once rolled for a perfect circle and scrunch together any offcuts - this usually makes an extra wrap!

Place a frying pan on a medium-high heat and once hot, transfer the rolled-out dough into it (it should peel off the paper and be easy to handle). Fry for 45 seconds and then flip over, frying for another 45 seconds. The wrap should bubble up a little with some brown spots.

Remove the wrap from the pan and wrap in a clean tea towel. Repeat the process with all of the pieces of dough. Keeping the cooked wraps together in a towel keeps them soft due to the steam. Serve while still warm.