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In a bowl, mix together the flour, cornmeal, salt and oil. Using your fingertips, rub the oil into the flour and cornmeal.
Pour the hot water into the flour and oil mixture and mix together until a soft dough forms.
Cover with a towel to prevent the dough from drying out and leave to rest for 20 minutes.
Divide into 8 to 10 equal portions and roll out the dough into disks.
Cook the tortillas on a heavy based or cast iron pan for about 30 seconds on each side.
Keep the tortillas covered as you cook and stack them. Covering helps trap the steam and keeps the tortillas soft and pliable.
Serve warm or reheat leftovers.