Food Processor Method:  Place flour and salt in bowl of food processor; add oil and process for about 3 seconds.  With machine running, pour water through feed tube in a steady stream.  Let machine run until dough forms a ball.  Dough should be a medium-stiff consistency.  If necessary, add a little more water.

Divide dough into 12-15 equal pieces; roll into balls and cover with plastic wrap.  Let rest for at least 30 minutes before baking.  Be sure to keep dough covered at all times so that it doesn't dry out.  It will keep at room temperature for several hours, or you can refrigerate it for as long as 36 hours by greasing surface of dough and covering tightly with plastic wrap.

To bake:  If you have an electric tortilla grill, such as Tortilla Chef, follow directions for your grill.  When I used to have one (it got sold in The Big Garage Sale before we moved onto our sailboat in 1996), I found it works best to put the ball of dough on the griddle and press lid down quickly for only one second, then open.  Then you can press the lid down quickly more times as needed to achieve desired size and thickness.  Otherwise, use a manual tortilla press for your tortillas and bake on a hot griddle.  If you're really expert, you can bake them directly on the gas flame of your stove (I use a griddle!).

Keep baked tortillas warm and moist by wrapping in a heavy cotton towel, slightly moistened.  Stack them on top of each other as they bake, always keeping wrapped in the towel.  To keep warm for an extended time, wrap them in a towel and then again in aluminum foil.  Place in low oven (about 175°-200°) for up to an hour. 

(Recipe is from the Vitantonio Tortilla Chef recipe & Instruction book.)