Directions

1. 1
   In a large bowl, whisk together the flour, salt and baking powder.
2. 2
   Pour in the olive oil and use a fork to work it into the flour until the mixture looks like coarse crumbs.
3. 3
   Add the warm water and mix with your hands until a shaggy dough forms. If it seems dry, add a tablespoon of water at a time.
4. 4
   Turn out onto a clean surface and knead for 3-4 minutes until the dough is smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
5. 5
   Divide the dough into 10 equal balls. Cover the balls with the cloth so they don't dry out.
6. 6
   Heat a large cast-iron or non-stick skillet over medium-high heat for several minutes; it should be dry and very hot.
7. 7
   On a lightly floured surface, roll one ball into a very thin round, about 20 cm across. Don't worry if it isn't a perfect circle.
8. 8
   Lay the tortilla in the hot pan. Cook for 30-40 seconds, until it puffs up and brown spots appear on the bottom. Flip and cook the other side for another 30-40 seconds.
9. 9
   Transfer to a cloth-lined basket and cover to keep warm and soft. Repeat with remaining dough.
10. 10
    Serve warm. Store leftovers wrapped in a damp cloth inside a bag in the fridge for up to 3 days.