In a medium bowl, combine the flour, masa harina and salt. Pour in the olive oil and rub this into the flour mixture until evenly combined.

Stir in the water and mix until a dough is formed. (If the dough seems very dry, add a touch more water, one teaspoon at a time, until it comes together).

Divide the dough into 12 - 15 equally sized balls (about 1 ½ oz/45 g), place on a plate, and cover with plastic wrap. Let rest for 30 minutes at room temperature.

Heat a cast iron skillet or pan over medium/low heat.

Roll out the tortillas: On a lightly floured surface, roll each ball into a 6-inch (15 cm) circle. (If you have a tortilla press, place the dough between two pieces of plastic, close the lid, and press down hard until you get a 6-inch tortilla.)

Cook the tortilla for only 30-45 seconds, then flip and cook the other side for 30-45 seconds. Lastly, flip it back over on the original side for a few seconds, and you will see the tortilla puff up a little. Transfer to a plate, and cover with a clean tea towel to keep warm while you make the rest.

You can use the tortillas immediately for tacos, quesadillas, etc. Store leftovers in a ziplock bag in the refrigerator for up to 5 days or freeze for up to 4 weeks. Rewarm on a hot, dry skillet before serving.