Add the flour and salt into a medium-sized bowl, then add the water and olive oil. Mix the ingredients together by hand to form a smooth dough ball.
Divide the dough into six even portions (32 grams each) and then roll each piece into a ball.
If using a tortilla press (recommended), place a piece of dough between two small pieces of parchment paper and flatten the dough using the press. A tortilla press will provide an evenly-proportioned and perfectly-shaped tortilla.If using a rolling pin, place each dough ball between two pieces of parchment paper and gently flatten each dough ball into a small circle. Use gentle pressure to avoid breaking the tortilla; the dough is fragile.
Heat a skillet pan over medium-high heat and gently transfer each tortilla from the parchment paper to the hot pan. Cook each tortilla for about 60 seconds until it bubbles on top. Then, flip the tortilla and cook the other side for about 60 seconds until done.
Transfer each tortilla to a wire rack to cool. Enjoy warm.
You can use any cassava flour brand you can find. I use Otto's Cassava Flour and Bob's Red Mill Cassava Flour often.Use a kitchen scale to measure the flour. Excessive flour will result in a dry, cracked tortilla.I highly recommend using a tortilla press to shape the dough; a rolling pin does not apply gentle or equal pressure, which makes the tortillas crack, fray, and become misshapen.