Grab a bowl and your ingredients. Mix your flour, baking powder, and salt.

Create a well in the middle (Make a hole that goes to the bottom of the bowl in the center)

In that well, pour in your warm water and ⅓ Cup of the olive oil.

Mix well. It will be a very shaggy dough (As Pictured)

Once it is fully combined, add in your last tablespoon of olive oil.

Knead this ball until it is smooth. About 3 minutes.

On a clean surface. Divide into 16 small balls and space them out a little bit. Put a clean kitchen towel over them and let them rest for about 30 minutes to 1 hour.

Once they have rested, heat your skillet on medium high. Start flattening out your tortillas.

To flatten them, I like to use a burger press, like this one, to make it easier for them to stay a circle. Then I prefer a pastry roller, like this, to finish flattening them out. They should be so thing that they are almost see through. Get them as thin as you can. Lay one on the skillet and watch for it to start getting bubbles. Once it has a couple bubbles (Usually in a minute or two, depending on how hot your skillet is) flip, it should have brown marks on it when you flip it. Cook for about the same amount of time as the other side.