Combine cassava flour, coconut flour, pink salt, baking powder, and turmeric powder in a large bowl. In separate bowl, combine warm water, olive oil, and apple cider vinegar.
Pour liquid mixture into dry mixture and mix with spatula to roughly combine. Knead a few times with hands until a smooth dough forms.
Divide into 6 little dough balls. Roll each ball between 2 sheets of parchment paper with rolling pin to form a thin, round, circle about 6 inches in diameter. As you stack the tortillas be sure to put a piece of parchment paper in between each one to make sure they don't stick together.
Heat a non-stick skillet over medium-high heat. Cook each tortilla, uncovered, for about 2 minutes until the bottom shows little golden spots and little bubbles form on the surface. Flip with spatula and cook for additional 1-2 minutes.
Serve warm, refrigerate, or freeze for later use.