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In a large bowl, combine the flour and salt. Stir in the water and oil. Turn the loosely formed dough onto a floured surface. Knead it until a smooth dough forms, 10 to 12 times, adding a little more flour or water if needed. Let the dough rest for 10 minutes.
Once the dough has had time to rest, divide it evenly into eight portions. On a lightly floured surface, roll each portion into a 7-inch circle. Editor's Note: The dough should be quite thin, but not thin enough that holes begin to appear from stretching too far.
In a greased and hot cast-iron skillet (or other heavy-bottomed skillet), cook the tortillas over medium heat until lightly browned, about one minute on each side. Serve warm.