Before diving in, ensure you have all ingredients in place. You’ll need a mixing bowl, rolling pin, and a skillet.

In a large mixing bowl, combine the flour, baking powder, dried rosemary, and kosher salt. Stir until well mixed. This step lays the foundation for the flavor of your tortillas.

Next, create a well in the center of the flour mixture. Pour in the lukewarm water and olive oil. Using a fork or your hands, gradually mix everything until a sticky dough forms.

Transfer the dough to a lightly floured surface. Knead it gently for about 3-4 minutes until smooth and elastic. This step helps build the structure of your tortillas.

Cover the dough with a clean kitchen towel and let it rest for about 15 minutes. This resting period makes the dough easier to roll out and helps create a more tender tortilla.

Once rested, divide the dough into eight equal portions. Roll each piece into a ball. Then, using a rolling pin, flatten each ball into a thin disc. Aim for about 6-8 inches in diameter. The thinner, the better!

Heat a skillet over medium-high heat. Cook each tortilla for about 30 seconds on one side. Flip it over and cook for another 30 seconds. You want them to bubble slightly and show golden spots. Don’t overcook them; you want a tender, pliable tortilla.

Keep cooked tortillas warm in a clean kitchen towel. Serve them fresh or store them for later.