In a large bowl, mix Arthur all-purpose flour, salt, and baking powder until combined
Add oil and mix until the flour resembles coarse crumbs
Slowly pour in warm water while stirring until a soft dough forms
Knead the dough for about 8-10 minutes until smooth and elastic
Cover with a clean towel and let it rest for 30 minutes to relax the gluten
Divide the dough into 12 equal portions
Roll each dough ball into a thin round tortilla on a lightly floured surface
Heat a dry cast-iron skillet or non-stick pan over medium-high heat
Place one tortilla in the skillet and cook for 30-40 seconds until bubbles form
Flip and cook the other side for another 30 seconds until golden brown spots appear
Flip once more for an additional 10 seconds for even cooking
Transfer to a clean towel to keep warm and repeat with remaining dough balls