In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, and salt. Whisk until evenly blended.

Pour in the water and olive oil (or melted halal butter). Stir with a wooden spoon until the mixture forms a cohesive dough. If the dough feels too sticky, add a bit more flour until it’s manageable.

Lightly dust a clean surface with flour. Transfer the dough onto it and knead gently for about 1 minute, until smooth.

Shape the dough into a ball and divide it into 4 or 6 equal portions, depending on your desired size for the flatbreads.

On a floured surface, roll each portion into a circle approximately 1/4 inch thick. Aim for a consistent thickness to ensure even cooking.

Heat a non-stick skillet or griddle over medium heat. Place one flatbread in the skillet and cook for about 2-3 minutes on each side, or until golden brown and slightly puffed. Repeat with the remaining dough portions.

These flatbreads are best enjoyed fresh and warm. Serve them alongside your favorite dips, as a wrap for savory fillings, or simply slathered with butter.