Using a stand mixer with the dough hook attachment, mix flour, salt and baking powder until well combined.

Add oil and warm water with mixer running at a medium speed until the mixture comes together to form a ball. Decrease mixing speed to low and mix for approximately 1 minute until dough is smooth.

Divide into 16 equal portions on a well-floured work surface. Form each piece into a flattened ball and coat lightly with flour. Cover (do not stack) with a damp paper towel and allow to rest for 15 minutes-2 hours before proceeding.

After the resting, heat a large non-stick pan over medium heat. Roll each portion into a 6-7 in diameter circle, on a lightly floured surface.

When the pan is very hot, place one portion into the pan and allow to cook approximately 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.