• Mix Dry Ingredients: In the bowl of a stand mixer, whisk together 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:

• If using a stand mixer: Knead with the dough hook on medium speed for 2 minutes.
• If kneading by hand: Knead on a floured surface for about 5 minutes until soft and pliable.
• If the dough is too sticky, add flour 1 tablespoon at a time. If too dry, add 1–2 tablespoons of water.
• Rest the Dough: Transfer dough to a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let rest at room temperature for 1 hour.
• Divide and Shape: Divide the dough into 10 equal pieces. Roll each piece into a ball and place them on a greased plate. Cover and let rest for another 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 circle. Flip and turn often to prevent sticking. Keep the remaining balls covered while working.
• Cook the Tortillas: Place one tortilla in the hot skillet. Cook for 20–30 seconds, until bubbles form and the underside has golden spots. Flip and cook the other side for about 15 seconds. Avoid overcooking.
• Steam and Store: Transfer cooked tortillas to a resealable bag or container lined with a paper towel. Seal or cover immediately to let them steam and stay soft. Repeat with remaining dough.