In a bowl mix the flour, oil and salt until crumbly, about 3 to 5 minutes.
Gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape, then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have about 12 pieces.
Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover and let rest at room temperature for at least 15 minutes or up to one hour.
Heat a frypan/grill over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
On a very lightly floured board or counter top, use a rolling pin to turn each ball into a flat circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.