Mix together the flour and salt.
Cut in the olive oil (the mixture should be 'pebbly' in texture).
Stir in the water, starting with 3/4 cup, adding more as needed. The dough should be moistened, but NOT sticky to the touch (see picture below).
Knead the dough for 1-2 minutes, until all of the ingredients are well combined.
Make a large ball out of the dough.
Cover it with the same bowl you used to mix the ingredients.
Let sit ~20 minutes. This allows both the dough to soften and the gluten to relax. This makes rolling easier and also gives the tortilla a better texture.
Heat a large non-stick pan over medium high heat.
Make 8 smaller dough balls (don't knead them).
On a well-floured surface, roll out each ball of dough into a tortilla.
Place the tortilla onto the pre-heated pan.
Cook until you begin to see bubbles form (about 20-30 seconds).
Flip the tortilla and heat the other side for about 5-10 seconds.
Carefully place the tortillas on a plate, and immediately cover them with a clean dish towel (this traps the heat, keeping them soft).
Repeat with the remaining dough balls.
Eat immediately or store in a sealed, Ziploc bag in the fridge, to maintain pliability.