Here you go:
2 cups all purpose flour
1/2 tsp. salt
2/3 cups warm water
2 TBSP oil (can reduce to 1 TBSP)
Combine flour and salt in a food processor and pulse to combine (or mix by hand). Combine warm water with oil and gradually mix in. Pulse just until a ball of dough forms, then remove from food processor and knead for 10-20 seconds (knead only enough to combine the dough. Tortilla dough will not roll out well if gluten is developed. It does not need to be kneaded like bread dough, think of the dough more like a cracker dough that just needs to be well combined).
Divide into 6-8 rounded balls (a little smaller than a golf ball) and allow dough to rest for 30 minutes under a damp cloth. Flour surface and roll into a thin tortilla. Roll dough into an even oval shape, turn 45 degrees, then roll into a larger oval, turn 45 degrees and roll into a nice round shape. If you don’t get the tortilla thin enough after your three rolls, repeat rolling dough into an oval shape, then turning 45 degrees until you get a 9” thin round shape. Preheat a large skillet to medium heat, then cook each tortilla for 1 minute (20 seconds on one side, then flip and cook for 20 seconds, flip once more and cook for an additional 20 seconds). The tortilla should bubble a little and should have light brown spots. Store warm tortillas under a dry cloth while the others cook. Freezes well.
We met a women from Mexico that had been rolling out tortilla's since she was 3 years old. Her favorite rolling pin was the handle of a broomstick her husband cut off and sanded for her. Since I met her, I use a 1 ¼ inch wooden dowel to roll them out, it works better than all the rolling pins I’ve used over the years.