In a large bowl, whisk together the flour, baking powder, and salt.

Add the avocado oil and water and mix with a fork to form a shaggy dough. If the mixture is too dry, add water, 1 tablespoon at a time, to help it come together.

Turn the dough out onto a floured surface and knead to form it into a ball, about 1 minute. If the dough feels sticky, knead in a bit more flour.

Divide the dough into 12 equal pieces. Roll each into a ball and press down lightly on top. Brush with oil and cover with plastic wrap or a damp towel. Let rest for 30 minutes.

Press and cook the tortillas. Remove one dough ball from under the plastic wrap or towel, leaving the rest covered. Cut two pieces of parchment paper about the size of your tortilla press. Place the dough ball between the parchment sheets and use the tortilla press to flatten it into a 6 to 7-inch circle. Alternatively, use a rolling pin to roll out the tortilla on a lightly floured surface.

Preheat a dry cast-iron skillet over medium-high heat. When your pan is hot, peel one of the parchment sheets off the tortilla. Place it dough side down into the hot skillet and peel off the second sheet of parchment. Cook for 30 seconds on each side, or until browned in places and cooked through. Reduce the heat as needed if the tortilla is browning too fast.

Wrap in a kitchen towel to keep warm until ready to serve, then repeat the pressing and cooking process with the remaining tortillas.