Take your stand mixer. Attach the dough hook.  Put your dry ingredients, flour, salt, and baking powder into the mixing bowl- give those a good mix. Start your mixture at medium and add your oil and warm water. Mix until combined, stopping to scrape the sides if need be. Your tortilla dough should be pretty smooth and not tacky. If it's too hard to work with, add a little bit of flour. This is a soft dough.

Remove from the bowl and divide the dough into 8-12 balls depending on the size you want, even shaped balls.Spray a plate with cooking spray, put the balls on the plate, cover with plastic wrap, and let the dough rest for 15 minutes.

Heat either a non-stick skillet or a skillet, or you would cook pancakes on or just a non-stick pan.Heat at medium heat.Take your rested dough ball one at a time and a rolling pin, then roll out on either a lightly floured surface or a Silpat. Roll your dough ball out in a circle. I like mine thicker, and this dough tends to make thicker, smaller tortillas.Once it's rolled out, place on an ungreased non-stick skillet (dry pan) and cook the first side for about 30 seconds; flip and cook the other side for 30 seconds. It should get some brown spots when they are done.

Remove and put your cooked tortillas on a plate with a towel over it while cooking the remainder.Repeat with the other balls; if you have a large nonstick skillet, you can cook multiples at a time.