Step 1: Whisk together the flour, baking powder and salt. Switch to spatula and mix in the oil. Then gradually begin adding water until you have a dough ball, you may not use all the water or you may need a little more. If the dough is too sticky to work with, add a little more flour, if it’s too dry, add more water.

Step 2: Knead the dough briefly just until it feels smooth. Cut the dough ball in half and roll each half into a log with your hands. Cut four equal pieces out of each log.

Step 3: Roll each piece into the rough shape of a ball and set them, not touching, on some parchment, loosely covered with plastic wrap. Allow to rest for 30 minutes so the gluten strands can relax.

Step 4: Lightly flour your work surface and rolling pin. Flatten the dough ball with the palm of your hand then roll it out till it’s very thin, don’t worry about getting it perfectly round. If it will hold the filling, it will work.

Step 5: Roll out as many tortillas as you want to cook, layering them in between parchment paper.

Step 6: Heat a cast iron skillet to high heat. When it is hot, lay your tortilla in (do not use any oil or butter) and cook for 15-30 seconds. Flip and cook for another 15-30 seconds. Repeat with remaining tortillas, wiping the skillet in between tortillas with a damp towel if needed.

Step 7: Cover the tortillas with a towel to keep them warm and pliable. Serve immediately or store in the fridge in a ziploc bag for two days. Reheat in the microwave as needed.