Add the rice, olive oil, water and salt to a food processor. Blend until a smooth, slightly sticky dough forms. If the mixture is crumbly, add water 1–2 teaspoons at a time until it comes together.
Scoop 2–3 tablespoons of dough and place between two sheets of wax or parchment paper. Press into a thin, even circle using your hands or the bottom of a pan.
Heat a non-stick pan over medium heat. Peel off the paper and cook each tortilla for 2–3 minutes on the first side, then flip and cook for 1–2 minutes more, until lightly golden and flexible.
Add spices or herbs (like garlic powder or cumin) to flavor the dough.
Similarly, you can color your tortillas green using spirulina or spinach powder, pink with beet powder, or yellow with a pinch of turmeric.
Sticky white rice varieties are better for this recipe (compared to brown rice, wild rice or basmati). Try this with arborio, sushi rice, or jasmine rice for example.
Depending on the type of pan you're using, you may use some cooking spray or brush the pan with oil.