In a large mixing bowl, whisk together 3 cups flour with the salt.
Make a well in the flour and add in the oil and water. Using your hands or a wooden spoon mix until incorporated.
Turn the mixture out onto a heavily 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.
Divide the dough into 8 or 12 evenly sized balls. (12 balls for 6-inch tortillas, 8 for 9-inch tortillas.)
Preheat a heavy-duty skillet over medium-high heat.
Flatten each dough ball into a circle shape, using your hands. Then on a floured surface, roll the tortillas into a 6-inch or 9-inch circle, working from the center to the outer edge. 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 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. Remove from 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 roll out a tortilla while one is cooking.
Serve as desired.
I use 3 cups whole white wheat flour for this recipe to keep it 100% whole grain. White wheat is still a whole grain, but much lighter than traditional whole wheat flour. You can use all-purpose flour or a 1 cup whole wheat flour mixed with 2 cups all-purpose for this recipe.
Vegetable oil or olive oil can be used in place of the canola oil. Olive oil will give the tortillas a bit of flavor though.
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.
Be sure to brush off any excess flour to prevent burning. I find it is best to wipe out my skillet after cooking 2-3 tortillas to remove any accumulated flour in the pan.
If you find your tortillas are not forming golden spots, increase the heat. If the spots are turning black, decrease the heat.
If needed a 1:1 gluten-free all-purpose flour works.