In a large bowl, whisk together flour, salt and baking powder. Make a well in the center of the flour and add in the oil and water. Using a wooden spoon, stir together until the mixture forms a shaggy dough. Once the mixture has cooled enough to handle, turn out onto a lightly floured counter and knead for 3-4 minutes until mixture forms a ball.

Using a kitchen scale, portion dough into 16 equal balls (mine averaged around 48-50 grams each). Flatten dough balls into discs and cover with lightly greased plastic wrap. Allow to rest for 15 minutes.

Take each dough disc and, using a rolling pin, begin to flatten, turning disc a quarter of a turn between each pass with the rolling pin in order to maintain a round shape (although truth be told, most of mine wind up looking like the Millennium Falcon). Alternatively, use a tortilla press.

Heat a dry skillet over medium heat. Cook each tortilla on the first side for 30-40 seconds or until it begins to puff up and brown spots begin to form underneath. Flip and cook for an additional 10-20 seconds.

Stack and cover with a damp towel to keep soft and warm.

Tortillas will freeze well, in between sheets of wax paper.