In a large mixing bowl, whisk together 3 cups of flour with the salt until the salt is well distributed throughout the flour.
Make a well in the flour and add the oil and water. Using your hands or a wooden spoon mix until incorporated.
Turn the mixture out onto a lightly floured surface and knead several times to form the dough into a smooth ball. If your dough is sticking to your hands, add more flour, 1 tablespoon at a time. Cover the dough with a clean towel and let rest for 15 minutes, or up to 2 hours.
Once rested, divide the dough into even balls. For 6-inch tortillas, form 12 dough balls. For 9-inch tortillas, form 8 dough balls. Cover the dough balls with a kitchen towel, damp paper towel, or plastic wrap so that the dough stays soft and moist while you work to roll out the tortillas one at a time.
Preheat a heavy-duty skillet, cast-iron skillet, or griddle over medium-high heat.
Flatten each dough ball into a circle shape, using your hands. Then on a lightly floured surface, roll the tortillas into a 6-inch or 9-inch circle, working from the center to the outer edge using a rolling pin. Alternatively, use a tortilla press to evenly press the tortillas. Do not stress about forming a perfect circle, but do be sure you roll out each tortilla evenly. If the edges are thicker than the center, the tortillas will not cook evenly.
Gently dust or brush off excess flour on the tortilla using a pastry brush and then add the tortilla to the heated pan. Cook for 60 seconds or until little bubbles form in the dough and flip and cook for an additional 30 seconds. If you find your tortillas are not forming golden spots, increase the heat. If the spots are turning black, decrease the heat.
Remove the tortillas from the skillet and place the tortilla in a tortilla warmer or wrapped in a kitchen towel to keep warm and soft.
Repeat the process with each dough ball. I find it is best to wipe out my skillet after cooking 2-3 tortillas to remove any accumulated flour in the pan.
Serve as desired.
Video
Notes
Flour: Feel free to use whole white wheat flour in place of the all-purpose flour to keep these tortillas 100% whole grain. If needed a 1:1 gluten-free all-purpose flour works. Oil: Vegetable oil or olive oil can be used in place of the canola oil.Tip for Rolling: If you would like to roll out all your tortillas before cooking, stack rolled tortillas in between parchment or wax paper until you complete the process. Cook immediately. Storage:
To Store Prepared Tortillas: Once cooled completely, transfer to an airtight container or bag and store at room temperature for 24 hours or in the refrigerator for up to 5 days. To reheat the tortillas, place one or two tortillas on a heat-safe plate, cover with a slightly damp paper towel, and microwave for 10-20 seconds.
To Freeze Prepared Tortillas: Prepare the tortillas as directed and allow them to cool completely. Layer tortillas between sheets of parchment or wax paper and then place them in a freezer-safe bag. Remove the air, seal the bag, and store them in the freezer for up to 3 months. Remove as many frozen tortillas from the bag as desired and either defrost in the fridge overnight or warm individually in the microwave or dry skillet.