In a large mixing bowl, combine gluten-free all-purpose flour, tapioca starch, xanthan gum, salt, and sugar. Whisk until well combined.

In a separate bowl, mix warm water with active dry yeast. Let it sit for 5-10 minutes until frothy.

Pour the yeast mixture into the dry ingredients. Add olive oil and stir until a sticky dough forms.

Cover the bowl with a damp towel and let the dough rise in a warm place for 30 minutes to 1 hour.

Turn the risen dough onto a floured surface and divide it into 8-10 equal balls. Roll each into a 6-inch disc.

Heat a skillet over medium-high heat. Cook each disc for 2-3 minutes per side until puffed and browned.

Remove from skillet and cool on a wire rack before storing.