Warm the Water - Add water to a small saucepan, set over medium heat until warm, between 110 to 120ºF (43 to 49ºC). Alternatively, microwave in 30-second intervals until warm.
Make the Dough - In a medium bowl, combine flour and salt. Add the oil and mix until it looks like coarse cornmeal. Add the warm water and mix to combine. It will look wet and shaggy.
Knead - Briefly knead the dough until it forms a cohesive ball. Add 1 teaspoon flour if the dough feels sticky, or water - 1 tablespoon at a time if it feels dry. It should feel like clay and hold together when pressed down. It should not crumble apart.
Portion - Divide the dough into 8 even-sized pieces (about 55 grams). Roll into balls, about 1 ½-inches wide. Transfer to a plate and tightly cover with plastic wrap to prevent them from drying out.
Flatten - Cut out 9 pieces of parchment or wax paper to fit a tortilla press. Working with one piece of dough at a time, place it in between two pieces of paper. Press into a 5 ½ to 6-inch circle. The edges will be slightly jagged. Keep the tortilla on the bottom piece of paper. This makes it easier to transfer to the pan. Transfer to a plate and cover with a towel or plastic wrap to prevent drying out. Continue flattening the other balls, making a stack, and covering in between. Alternatively, use a rolling pin.
Cook the Tortillas - Heat a 10-inch cast iron skillet or nonstick pan over medium-high heat. Reduce heat as needed as the pan may get hotter over time. Using the parchment paper, quickly flip the tortilla over into the pan. Cook until a few brown spots appear on the surface, about 30 to 45 seconds per side. Transfer to a plate and tightly cover with a towel, plastic wrap, or foil to trap the steam, keeping them warm and pliable. Repeat with the remaining dough.
Serve - Keep the tortillas covered until ready to serve so that they stay warm. Serve immediately for the best taste and texture.
Oil Substitutes: Avocado oil or unrefined melted coconut oil.
Storing: Store in an airtight container, or wrapped in plastic and placed in a resealable bag for up to 5 days. Freeze for up to 1 month.
Reheating: Warm in a frying pan over medium heat until pliable. Defrost if frozen.