In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Add the olive oil to the dry ingredients, mixing until the mixture resembles coarse crumbs.

Gradually add the warm water to the flour mixture, stirring continuously. Continue to mix until the dough comes together. If the dough is too sticky, add a little more flour. If it's too dry, add a bit more water.

Transfer the dough to a floured surface and knead it for about 3-5 minutes until it becomes smooth and elastic.

Divide the dough into golf ball-sized portions. You should get approximately 10-12 balls, depending on the desired size of your tortillas.

On a floured surface, roll each ball into a thin, round disc. Aim for about 6-8 inches in diameter. You can use a rolling pin or the palms of your hands.

Preheat a skillet or griddle over medium-high heat. It's essential to have a hot surface for cooking the tortillas.

Place a rolled-out tortilla onto the hot skillet. Cook for about 30 seconds to 1 minute or until small bubbles appear on the surface.

Once you see bubbles, flip the tortilla and cook the other side for an additional 30 seconds to 1 minute. You should see light golden brown spots on both sides. (If flour accumulates in the skillet, wipe it between tortillas with a damp paper towel.)

As you cook each tortilla, place them on a plate and cover them with a clean kitchen towel. This keeps them warm and pliable.