Combine flour and salt in a bowl. Stir oil into the water and add to flour mixture. Blend well with a fork or wooden spoon until a soft dough forms.
The dough will be sticky at this point, so gather it into a ball and dust it with extra flour as needed.
Knead on a floured surface until dough is smooth and elastic, approximately 6-8 minutes.
Divide dough into 8 smaller balls. At this point, you can wrap each ball in plastic wrap and refrigerate until ready to cook.
When ready to roll and cook the tortillas, coat the bottom of a cast-iron skillet with canola oil or cooking spray and place over medium heat on the stove.
Roll each ball out on a floured surface to a circle that is about 7 inches in diameter. You can also use a good tortilla press if you have one. The press helps to ensure a nice circular shape, whereas the rolling pin can make the shape a little less than round! I find that I use my tortilla press to get the round shape and then move the tortilla to a floured board to roll out a little bit larger.
As you roll each one, place it in the skillet and cook for about one minute on each side, or until tortilla is cooked through and edges are just beginning to brown. Keep cooked tortillas in a warm towel or in foil until ready to use for tacos or Fiesta Pizzas.