Sift flour in a large bowl. Add salt and sugar. Combine all together.
Pour water and oil. Mix the ingredients with your hand to make the dough come together. Knead for 5 minutes.
Separate dough into 14 equal balls. Flour your working surface.
With the help of a floured rolling pin, flatten each ball into a thin circle. It does not have to be perfect. * I suggest that you roll 2-3 tortillas and cook at the same time. Don’t roll it all then cook or it will stick on your working surface or get dried.
Lightly grease a non-stick pan and heat on medium.
Grease one side of the tortilla and place into the skillet. Allow to cook until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. Make sure to control the heat so the tortillas will not burn. Flip to the other side and cook for 5-10 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
Remove from the pan and stack in a covered container to keep the tortillas soft and warm.