Combine flour and salt in a medium bowl. Add in olive oil and water, and mix until well incorporated. Divide dough into 10 round balls (about the size of a golf ball), place them back in the bowl, and cover the bowl with a damp towel.

Turn on an electric griddle or a thin skillet to medium heat. Working with one ball at a time, dust a rolling pin or a sturdy glass with flour, and use it to roll the dough out into a thin circle, about 4 - 6" in diameter. Try to keep any raw dough that isn't being cooked under a slightly damp towel to prevent cracking or drying. Once griddle or skillet is warm, cook tortilla until golden brown, then flip over and brown the other side.