Combine the flour, salt and sugar, and put on a clean surface. Add the oil and start mixing using your fingers, as to make the mixture "sandy" intead of kneading. Do this for about 8 minutes.
Pour the water, little by little and start mixing, and eventually kneading.
Once a dough forms keep on kneading by hitting the dough against the kitchen counter, folding it, and pressing, do this for about 6 minutes until the dough is smooth and soft and form a ball.
Form small balls, about 25, using your hands, by putting together your index finger and thumb and pressing the dough through those fingers to form the balls and make them about the same size. Place them on a baking sheet, and cover them with a kitchen towel and let them sit for about 15 minutes.
Heat a big pan to medium heat. Roll oute the dough balls with a rolling pin, to make circles of about 6.2 to 7.50 inches (16 to 20 cm) in diameter. Once the pan is hot, cook one tortilla at a time, cooking each for about 1 to 2 minutes each side. Each tortilla must only turn twice.
Take them out and they are ready to eat. If you want ro store them, they last for about 1 week in the fridge and about 3 months in the freezer. If eating later on, just heat them up a bit and they will be just as good.