In a large bowl add all dry ingredients together and mix with a whisk.
Add oil and mix. Create a well in the mixture to add water. Mix throughly.
Knead dough until it forms a smooth ball. Cover with damp towel and let rest 20-30 minutes.
After dough has rested heat up the griddle or skillet.
Divide dough into 1 inch balls. Using a rolling pin or tortilla press flatten ball until about 6-8 inches wide and paper thin.
Add flattened dough to hot skillet or griddle and flip when it starts to bubble, about 40 seconds on each side.
Store in a zip lock bag in the fridge for up to a week, or up to a month in freezer.
