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Mix 1 & ½ cups of all purpose flour with 1 teaspoon of salt and ¼ cup of oil.
Work the oil in with your hands like when making biscuit dough or a pie crust.
Add boiling water, starting with ½ a cup and adding more if the dough looks a little dry.
The dough should be soft and a little sticky.
Turn the dough out onto the counter and knead it for 5 minutes.
Resist the temptation to add more flour.
After 5 minutes, the dough should be smooth and not stick to your hands or counter.
Cover the dough and let it rest for 15 to 20 minutes.
Cut the dough into even pieces (8 pieces for 8 inch tortillas, 6 pieces for 10 inch, or 10 pieces for 6 inch).
Form the pieces into tight dough balls and keep them covered so they don't dry out.
Working one at a time, roll out the tortillas using a lot of flour to help keep the shape round.
Cook the tortillas on a dry skillet preheated over medium-high heat for 20 to 30 seconds on the first side until you see small bubbles.
Flip and cook for another 20 to 30 seconds on the other side until lightly browned.
Transfer the cooked tortillas to a towel to stay warm while you finish the rest.
Let any extra tortillas cool completely and then store them in a ziplock bag in the fridge.