Combine the flour, baking powder and salt in a large mixing bowl. You can use a mixer or mix by hand. Add the canola oil. Stir the mixture until it resembles coarse crumbs.
Pour in warm water and stir to combine. Briefly knead the dough with well-floured hands until the mixture forms a rough dough ball. Place the rough dough ball onto a well-floured work surface. Roll the dough out enough that you can divide into 16 fairly equal portions. Roll each portion into a ball and flatten a little bit with the palm of your hand.
Now we are going to let the flattened dough pieces to rest. Cover with a clean kitchen towel and allow to rest for 15 to 60 minutes.
When you are ready to start cooking the dough, warm a cast iron skillet or other heavier skillet over medium-high heat. We use two cast iron skillets so we can double the amount of tortillas we can cook in the same amount of time.
Lightly flour the work surface and the rolling pin. Roll each dough ball into a circle about 6 inches in diameter. Do not stack the uncooked dough circles on top of each other before cooking. They will stick together and be hard to get apart.
Start cooking the tortillas one or two at a time in the hot skillet. Cook for about one minute. When it starts forming bubbles on the top and brown spots on the underneath of the tortilla it is time to flip the tortilla and cook the other side. Cook the second side for about 30 seconds.
As the tortillas finish cooking, remove from the pan and stack the tortillas loosely. Wrap in a kitchen towel to keep them warm and soft. Serve immediately or cool for later use.