In a large mixing bowl, combine the flour and salt. Mix well to ensure even distribution.

Add the olive oil to the flour mixture, and use your fingers to rub it in until the mixture resembles coarse crumbs.

Gradually add the warm water, stirring with a fork or your hands until the dough begins to come together.

Transfer the dough to a lightly floured surface. Knead it for about 5 minutes until it becomes smooth and elastic.

Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.

After resting, divide the dough into 8 equal portions. Roll each portion into a ball and then flatten it slightly with your palm.

On a floured surface, roll out each ball into a thin circle, about 6–8 inches in diameter. Try to keep the thickness even to ensure uniform cooking.

Heat a non-stick skillet or a cast-iron pan over medium-high heat. Once hot, place one tortilla in the pan and cook for about 30 seconds or until you see bubbles forming on the surface.

Flip the tortilla and cook for another 30 seconds on the other side. The tortilla should have light brown spots but not be overly crisp. Remove from the pan and keep warm in a towel.

Repeat with the remaining dough, stacking the cooked tortillas on a plate and covering them to keep them warm and soft.