Combine flour, salt and baking powder in the bowl of a stand mixer and mix well with a spoon or fork. Attach bowl to the mixer and fit with a dough hook.

Add oil and water with mixer running at a low speed. After about 1 minute, or when mixture comes together and begins to form a ball, increase mixing speed to medium. Continue to mix for 1 minute. The dough should be very smooth.

Transfer dough to a lightly floured counter. Divide into 16 equal portions. Lightly coat each piece with flour, form into a ball, and flatten with your palm. Place the flattened pieces of dough on the lightly floured counter and cover with a clean kitchen towel and allow to rest for at least 20 minutes (or up to as much as 2 hours) before continuing. The rest time will make the dough easier to roll out and not shrink when you pick them up after rolling.

When you’re ready to start rolling them out, heat a large pan over almost medium-high heat. Roll each piece into a rough circle, about 6-7 inches in diameter, keep your counter and rolling pin lightly floured. The thinner you roll them the better, in my opinion. Don’t stack uncooked tortillas on top of each other or they will stick together. I cook one as I’m rolling another.

When the pan is hot, place one tortilla into the pan and cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is starting to bubble. If cooking too fast, lower the heat a little. If it’s taking longer than a minute to see a few brown spots on the underside of tortilla, increase the heat a little. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.

Remove from pan and stack on a plate with a large towel on the bottom that can fold over the top of the tortilla to keep warm and soft. Continue process with all tortillas.

Store in an airtight container or resealable bag in refrigerator for up to 10 days.