• Mix Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, baking powder, and salt.
• Add Wet Ingredients: Pour in the vegetable oil and warm water. Stir until a shaggy dough forms.

Knead the Dough:

• Using a stand mixer with a dough hook, knead on medium speed for 2 minutes.
• If kneading by hand, knead for about 5 minutes until the dough is soft and supple.
• If dough is sticky, add flour 1 tablespoon at a time. If too dry, add 1–2 tablespoons of water.
• Rest the Dough: Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rest at room temperature for 1 hour.
• Divide and Shape: Divide dough into 10 equal pieces (or fewer for larger tortillas). Roll each into a ball and place on a greased plate. Cover and rest for 10 minutes.
• Preheat Skillet: Heat a dry cast iron skillet over medium-high heat.
• Roll the Tortillas: On a lightly floured surface, roll each dough ball into a 6-inch round. Turn and flip to prevent sticking. Keep remaining balls covered.

Cook the Tortillas:

• Place the rolled tortilla in the hot skillet. Cook for 20–30 seconds, until bubbles form and golden spots appear underneath.
• Flip and cook the other side for about 15 seconds.
• Avoid overcooking to keep them soft.
• Steam and Store: Transfer cooked tortillas to an airtight container or resealable bag lined with a paper towel. Seal to let them steam and stay soft while cooking the rest.