3 cups flour
1 tablespoon sea salt
1/3 cup vegetable oil (may use olive oil)
1 cup warm water (not boiling)
Use any kind of flour you like, I usually use either unbleached white or a mix of that and whole wheat.
In a large bowl with plenty of space to work, place flour and salt. Mix in oil until crumbly like for pie dough. Add warm water and mix/knead until smooth dough is achieved. Cover bowl with a towel and let sit for approximately 30 minutes, but not longer than 2 hours.
Divide dough in six equal portions (this will make burrito sized Tortillas. If you wish, divide into 12 and have fajita size).
Using plenty of flour on work surface, roll out with a rolling pin as you would pie dough and cook on a cast iron griddle set between med and low heat. The tortilla should cook on each side for about 30-45 seconds on each side, this may take some experimenting to get exact right temp on your stove.
Note: I usually double this recipe and save leftovers in a plastic ziptop bag. They stay good in the fridge for a week or so.