Start by whisking together the flour and salt in a large bowl. Add the oil and warm water, then mix until a shaggy dough begins to form. If it feels too dry, add a splash more water a tablespoon at a time.
Transfer the dough to a lightly floured surface and knead for about 4–5 minutes, until it’s smooth and elastic. Cover the dough with a damp towel and let it rest for at least 20 minutes.
Divide the dough into 8 equal portions and roll each one into a ball. Keep the others covered with a towel while you work to keep them from drying out. On a lightly floured surface, roll out each ball into a circle about 6 to 8 inches in diameter.
Heat a dry skillet or griddle over medium-high heat. Once hot, place a tortilla on the skillet and cook for about 30–45 seconds on the first side, until bubbles start to form and the bottom gets golden brown spots. Flip and cook for another 30 seconds on the other side.
You’ll know you’ve nailed it when the tortilla starts to puff up.
