Place the water, salt, and olive oil into a medium pot. Mix until salt is dissolved, and bring to a boil on high heat.

Once the mixture comes to a rolling boil, remove from heat, pour rice flour into the very hot mixture, and mix vigorously until very well combined.

Cover, and let it rest for 10 minutes or until cool enough to handle.

Oil a clean countertop with the 1 tsp of vegetable oil or sesame oil.

Transfer the now rice dough onto the oiled counter, and knead for 1 to 2 minutes until somewhat elastic.

Roll into a thick log about 3 inches in diameter.

Preheat a large pan on medium heat.

Cut a piece of parchment paper and fold it in half. It has to be big enough to cover the entire circle of the tortilla press.

Place the folded parchment paper, crease side in, into the tortilla press.

Slice about an inch to an inch and a half thick slice off the dough log. Form into a ball using the palm of your hand, and the surface of the counter, by cupping your palm, placing the top of the dough slice into that cup-shaped palm, gently pressing against the dough while forming small circular patterns.

Take the dough ball which you have formed, open up the parchment sheet, and place the dough between the two parchment papers.

Press the tortilla press onto the dough which is now in the tortilla press in between the parchment paper.

Gently remove the circular-shaped dough out of the press. Place it in the palm of your hand, and flip it onto the preheated pan.

Let it cook for about 2 to 3 minutes, or until it begins to bubble, and the bottom is gently browned. Do not attempt to lift the dough before it begins to bubble because it will stick to everything.

Flip the dough over to cook on the second side. Let it cook for 2 to 3 minutes, or until gently browned on the side touching the pan.

Remove from pan and transfer onto a plate.

Repeat process 8 to 16, until you have no more dough left.

Serve with anything that requires bread. I usually like to use this bread with Mediterranean dishes, fajitas, soft tacos, or to make a za’atar sandwich.

To store, place in a zip lock bag, and store outside of the fridge. It will last for about 5 days. In my house, it usually lasts for a few minutes, or a few hours if I stop the little mouths from devouring it.