In a mixing bowl, combine the all-purpose flour and salt, and mix well.

Add the vegetable oil (or shortening) to the flour mixture, and mix until it resembles coarse crumbs.

Gradually add warm water to the bowl, mixing with your hands or a spoon until a dough forms.

Knead the dough on a floured surface for about 2-3 minutes until it is smooth and elastic.

Divide the dough into 8 equal pieces and shape each piece into a ball.

Cover the dough balls with plastic wrap or a clean kitchen towel, and let them rest for 10 minutes.

Preheat a cast iron skillet or non-stick pan over medium-high heat.

Take one dough ball and flatten it slightly. Use a rolling pin to roll it into a thin circle, about 8-10 inches in diameter.

Once the skillet is hot, carefully place the rolled tortilla into the pan. Cook for about 30-60 seconds, or until you see bubbles forming and the bottom begins to brown slightly.

Flip the tortilla and cook for another 30-60 seconds on the other side.

Remove the tortilla from the skillet and keep it warm in a covered dish or wrapped in a kitchen towel.

Repeat steps 8-11 with the remaining dough balls.