In a large bowl, whisk together the gluten-free flour, tapioca starch, salt, sugar, and yeast.
Stir in the warm water and olive oil until a dough forms. If using psyllium husk, add it now and mix well.
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 475°F (245°C).
Punch down the dough and divide it into 6 equal portions. Roll each portion into a ball and then flatten into a 6-inch circle, about 1/4 inch thick.
Place the pitas on a preheated baking stone or a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until puffed and golden brown.
Remove the pitas from the oven and let them cool slightly before serving.
