In a large bowl, mix the flour with the oil.

Add the water and vinegar. The amount of water needed will depend on the density of your flour, so add slowly until you have enough to make a soft dough.

Cover the bowl and leave at room temperature for 12-24 hours. The color of the dough will become a little darker after soaking, but after you knead it, the original color will return.

Add the salt and work it into the dough.

Divide the dough into 12 balls. One at a time, roll the balls into thin circles and cook on a hot skillet, just a minute or so on each side. Watch closely and don't overcook, as the tortillas will become too dry and hard to fold.

Store in the fridge or freezer.