In a large bowl, add in your flour salt and baking powder. Mix together until fully incorporated.
Add to your bowl the vegetable oil and warm water.
With your stand mixer, and your dough hook accessory, turn it on to medium low speed. You will want to keep this speed on until your dough forms into a perfectly round ball.
Remove your dough ball to a floured surface, such as a cutting board or a clean kitchen counter. Cut your dough ball into 16 slices. Take each piece and roll them into balls. Placed a towel over the dough balls for 15 minutes to 1 hour, allowing them to sit.
Warm your skillet to medium heat.
Lightly flour your rolling pin and roll each ball into a flat tortilla. Transfer to the skillet and cook until you see brown spots starting to form on your tortilla. Flip to the other side and continue to cook until you see those brown spots again. Transfer to a plate and allow them to cool before serving.
Keep them stored in the refrigerator for up to two weeks.
Enjoy filled with your favorite taco, fajita, etc. ingredients!
Notes
This Recipe Can be Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately and enjoy! Alternatively, freeze some for later.
Cast Iron: This traditional method really work great for cooking tortillas
Whole Wheat: Yes, Whole Wheat flour will work for a healthier version.