Put gluten-free flour and salt in a medium bowl.

Start adding water, one tablespoon at a time, while stirring continuously with a spoon.

The dough has to be elastic and not sticky at all. If it's too wet and sticky, add some more flour (1 Tbsp at a time). If it's too dry and crumbly, add some more water (again, one Tbsp at a time).

When the dough has the right consistency, start kneading it with your hands.

Divide the dough into 6 small balls. Each ball will become a flatbread.

Dust your work surface with some flour.

Take one dough ball and using a bread roller, start rolling it and giving it a round shape. The dough has to be around 3-4mm thick.

Set aside and roll the other dough balls too.

When finished, lightly grease each flatbread with some olive oil and sprinkle some sesame seeds on top.

Spray some oil on a large, non-stick skillet. Let it heat over low-medium heat.

Cook each flatbread 1-2 minutes on each side, or until it gets a nice golden-brown color.

Serve warm! :)