Sift the dry ingredients into a large bowl.

Incorporate the oil into the dry ingredients using a fork, pastry cutter or your fingers.

Pour in the warm water and mix with a spoon until the dough comes together. Finish mixing with your hands until well combined and slightly sticky.

Divide the dough into 10-16 even sized pieces (depending on the size of tortillas you want).

Roll each piece into a ball then slightly flatten using the palm of your hand.

Cover and allow the flattened dough rounds to rest for 15 minutes.

Pre-heat your pan over medium-high heat.

Roll the dough rounds out with a rolling pin. Lightly flour any area that sticks to the rolling pin. To keep the tortillas soft and pliable, add as little extra flour as possible.

Place the rolled tortilla on your hot, dry pan. Cook on the first side until bubbles begin to form on top.

Flip, and cook for another 15-20 seconds on the other side, or until the bubbles brown.

As each tortilla is finished, place them on a plate covered with a thin, slightly damp towel or paper towel.

Store leftover tortillas in an air tight container. Tortillas will keep in the refrigerator for up to 2 days or freezer for up to 2 months. If freezing, be sure to place parchment paper between each tortilla to avoid them from sticking to each other.