In a medium bowl, mix together the masa and salt.

Stir in the oil (this will cause some small pebbles of dough to form).

Add in water just until the dough comes together. It should all hold together, but not be too sticky to touch.

Knead the dough so that everything is well combined.

Form a large ball, set the dough in a bowl, and cover with plastic wrap for 30 minutes.

Preheat a cast iron or non-stick skillet.

Divide the dough into six equal balls.

Using a tortilla press, a rolling-pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.

Place tortilla into preheated pan and cook for about 30 seconds each side, or until lightly golden.

Repeat this step with each ball of dough.

Keep tortillas in a bowl covered with a towel to stay warm and pliable until ready to use.

Preheat the oven to 400 degrees.

Lay the tortillas out on a parchment paper-lined baking sheet.

Lightly spray or brush each side of each tortilla with a bit of olive oil.

Sprinkle on a bit more salt, if desired.

Bake the rounds for 10 minutes.

Flip.

Bake 5-10 more minutes until golden and crispy.

Cool and use.