Mix the dry ingredients with the oil

• Combine the flour and salt in a bowl.
• Add the oil and work it in with your hands, as for biscuit dough or pie crust.

Add the boiling water

• Pour in the boiling water, starting with the stated amount and adding a little more if the dough looks dry.
• The dough should be soft and slightly sticky.

Knead the dough

• Turn the dough out onto the counter.
• Knead without adding more flour until smooth and no longer sticking to your hands or the counter.

Rest the dough

• Cover the dough and let it rest.

Divide and shape the dough balls

• Cut the dough into 8 even pieces for 8-inch tortillas (6 pieces for 10-inch, 10 pieces for 6-inch).
• Form each piece into a tight ball and keep them covered so they don't dry out.

Roll out the tortillas

• Working one at a time, roll each ball out with plenty of flour to keep it round.
• Roll to the desired size, using a ruler if needed.

Cook the tortillas

• Cook on a dry skillet preheated over medium-high heat until small bubbles form.
• Flip and cook until lightly browned.

Keep warm and store

• Transfer the cooked tortillas to a towel to stay warm while you finish the rest.
• Cool any extra tortillas completely, then store them in a ziploc bag in the fridge.