Stir together the flour and salt till mixed well, and then add water and oil.

Stir with a spoon till a dough starts to form, and then put dough on a floured surface, and knead lightly till you have a nice soft non sticky dough (If you need to, add a dab more flour, but I usually don’t need to). Let it sit for a few minutes while you get your pan ready. Heat up a non stick frying pan on medium to low heat, and I like to give it a quick spray of cooking oil.

Cut your dough into eight equal pieces (it helps for measuring to first roll it into a fat circle and then cut).

Roll out each piece into a 6-8 inch circle about 1/4 inch thick. I like to do them one at a time, and cook one, while I’m rolling out the next one.

When your pan is nice and warm, lay in one tortilla at a time, and cook for maybe half a minute, or till you see it starting to puff in places. Then flip, and cook for the same amount of time on the other side.

The exact time all depends on how hot your pan is, and what source of heat you’re using, but it doesn’t take long.

I like to stack mine in between paper towels while I’m cooking the rest. I also like to give my pan a quick spray in between every couple of tortillas I cook.