1. Line an 8 inch (2 L) square baking dish with parchment paper and set aside.
2. In a large bowl, whisk together flour, baking powder and salt. Add canola oil and mix with a fork until pea size pieces begin to form.
3. Add water gradually, mixing until dough begins to come together. Transfer mixture to a lightly floured surface and knead until a smooth ball is formed. If dough is too dry or too sticky, add water or flour, 1 Tbsp at a time.
4. Divide dough into 8 equal-sized pieces. Roll each piece into a ball and transfer to baking sheet. Cover and let rest for 30 minutes.
5. On a lightly floured work surface, roll one ball into a 9 -10 inch (23 – 25cm) circle with a rolling pin.
6. Heat a 10-inch (25 cm) skillet over medium heat. Carefully transfer tortilla from work surface and cook for 1-2 minutes per side, or until speckled brown. Wrap in aluminum foil to keep warm, and continue with remaining dough balls.

COLOURFUL VARIATIONS: Replace 1/4 cup (60 mL) of water with tomato sauce to tint tortillas red, or pesto sauce to tint tortillas green.

* Whole wheat flour may be substituted for up to half of all-purpose flour.