In a large mixing bowl combine 4 cups of flour, boiling water, vegetable oil, sugar, and salt. Using a sturdy wooden spoon stir until the dough is shaggy and roughly combined.

Use your hands to knead the dough in the bowl for 2-3 minutes until it is fully combined and resembles a dough ball.

Using a sharp knife, cut the dough into 12 equal sized portions. Roll these portions into balls and place back into the bowl.

Working with one dough ball at a time, roll out the dough balls to 12" in diameter. The tortillas will be super thin and almost see through after they are rolled out. Use the extra flour as needed during this process. Do not stack the tortillas before they are cooked as the amount of moisture in the dough will cause them to stick together. For this step I recommend you work in batches, start by rolling out 6 tortillas, cooking them, and then rolling out and cooking the remaining 6.

In a 12" or larger, cast iron pan or fry pan, drizzle the pan with a little bit of vegetable oil. Over medium heat, heat the pan until thoroughly heated.

Place one of the rolled tortillas into the hot pan. Cook for 2-3 minutes per side until lightly browned, but not burnt.

Immediately place the cooked tortilla on a plate with a tea towel, tightly wrapped on the top and bottom.

Repeat steps 6-7 until all of the tortillas are cooked. Stack the cooked tortillas on the tea towel lined plate.

Serve immediately or let the tortillas cool until barely warm and place them into an airtight zip top bag.