If you're making these by hand, put the dry ingredients in a large bowl. If you use a stand mixer attach the dough hook and place the dry ingredients in the mixer bowl
Add the oil and water all at once and mix well until combined.
Knead by hand or machine until the dough is smooth, about 3 minutes.
Remove the dough from the bowl and form into a ball.
Place on a lightly flour-dusted surface and cover with a towel to rest for 30 minutes.
After 30 minutes, divide the dough into 10 evenly sized balls, (75 to 78 grams each).
Flatten the balls into disks with the palm of your hand and cover again for 30 minutes.
Heat a heavy skillet or griddle pan to medium high, (375° to 425° measured with my laser thermometer)
Using a rolling pin, roll the dough on a floured surface until very thin, then place one tortilla on the hot pan.
Cook about 45 seconds or so, just until the dough bubbles up with medium brown spots then flip and do the same on the second side. This will take about 1 1/2 minutes total in your hot skillet.
Repeat with the remaining dough. Place the finished tortillas on a plate and cover with a towel.
Serve the warm tortillas right away, or cool and store in a plastic bag in the refrigerator.