In a medium bowl, mix the flour, salt, and oil until it's the texture of wet sand.

Add the water and mix until it's a shaggy dough. Turn out on the counter and knead for a minute or two, until it becomes stretchy and smooth.

Place in the bowl and cover for 30 minutes.

Heat a cast iron pan to medium heat.

Split the dough into 8 (or 6, if you want bigger tortillas) pieces. Using just a tiny bit of flour to keep it from sticking too much, roll the dough as THIN as possible, ideally in a circle-ish shape. You can do this all on one side, or flip it over once or twice.

Gently transfer one of the tortillas to the hot pan and cook on each side for 30 seconds to 1 minute. While it's cooking, roll out the next tortilla. Repeat this process with all the tortillas.

If you're not serving right away, I keep mine in the fridge in a ziploc bag, with small pieces of parchment paper between to keep them from sticking or getting soggy. They'll keep for several days. I usually reheat them in a pan for 15-30 seconds on each side before eating.