In a bowl, mix flour and salt. If you’re feeling fancy, whisk a bit to aerate.

Stir in warm water and oil until the dough comes together. It should be a soft, slightly tacky ball—not glue, not rock hard.

Knead for 2–3 minutes on a lightly floured surface. You want smooth and pliable, not a brick. If it’s sticking, sprinkle a touch more flour.

Cover and rest for 10–15 minutes. This relaxation period makes rolling easier and tortillas fluffier.

Divide dough into 8 equal pieces. Roll each into a ball, then flatten slightly with your hand.

On a floured surface, roll each piece into a thin circle. Don’t worry about perfect circles—handiness has its charm.

Preheat a dry skillet or comal over medium-high heat. Lightly dust with flour.

Cook each tortilla 45–60 seconds per side, until spots appear and it puffs a little. Flip and cook another 30–45 seconds. Don’t overcook or they’ll dry out.

Keep warm between towels or inside a casserole with a lid. Serve fresh, or stack and wrap for later.