In a large mixing bowl, combine rice flour, tapioca flour, salt, and water. Whisk until the mixture is smooth and lump-free Add oil to the batter and stir. Let the batter rest for at least 30 minutes to allow the flour to fully hydrate.

Prepare a large non-stick skillet or a large flat-bottomed pan over medium heat. Brush the surface lightly with oil. Stir the rice flour batter, then pour a thin layer (about 1/4 cup) into the skillet, quickly swirling the pan to spread the batter evenly. Cover the skillet with a lid and steam the batter for about 1-2 minutes until the sheet turns translucent and fully cooked. Carefully remove the rice sheet by turning the pan and place it on a plate or clean surface.

Repeat and continue