Combine flour, salt, and baking soda in a mixing bowl. Add oil, lemon juice and water and mix with a wooden spoon (not your hands as the water is very hot) until a stiff dough forms. If dough is sticky, use a bit more flour. If the dough is crumbly, add a bit more olive oil or water. (At first the dough will seem really wet but as you work with it the flour will absorb the moisture and become drier. If while you are working with the dough and it becomes dry add a bit more water by wetting your hands and working it in to the dough then roll it out as before.)

Divide dough in half, then each of these halves into three to create 6 fairly equal portions. Form each piece into a ball. Keep these balls in the bowl and cover with a moistened towel.

Place one dough ball at a time on a piece of parchment paper and flatten with the palm of your hand as much as possible. Cover flattened dough with a sheet of parchment paper. Roll dough into a very flat rough circle, about 8 inches in diameter. Carefully remove the top piece of parchment paper, so the rolled-out tortilla is stuck to one piece of parchment paper. Set aside and roll out the remaining dough balls (when they’re stuck to parchment paper, you can easily stack them in preparation for cooking). You can also use a tortilla press instead of rolling them out but make sure to use parchment paper so they don't stick to the press.

Preheat a 10″ or larger skillet (a well-seasoned cast iron or enameled cast iron pan works well) over medium heat (medium-high heat if using a stainless steel pan).

 When pan is hot, peel one rolled-out raw tortilla off its parchment paper and place into pan. Cook about 1 minute or until bottom surface has a few pale brown spots. The top surface will begin to show a few little bubbles. Flip and cook for about 30-45 seconds. Ideally, the tortillas will be soft with a few small pale golden brown spots on surface. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Remove from pan with tongs or a lifter and stack in a covered container until all tortillas are cooked.

Serve warm or allow to cool for later use. Store in an airtight container or resealable bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper an place in a zippered bag before placing in freezer.