Prepare the Dough

Combine all ingredients in a mixing bowl. Mix with a sturdy spoon (like a wood spoon) until all the dry bits are incorporated.

Knead the dough for a minute to create a cohesive dough mass. No bits of dry flour.

Cover the bowl with a towel or dinner plate and let rest 5 minutes.

Divide the dough into 12 pieces. Shape the pieces into balls by rolling under your cupped hand on the countertop. Put the dough balls back into the bowl and cover again for 5 minutes. You can let them rest longer up to 20 minutes.

While the balls are resting, heat your pan (or pans). The pan should be hot enough to fry an egg on, but not smoking.

Shaping and Cooking

Sprinkle your countertop with flour and use a rolling pin to roll one dough ball into a disk shape. The thickness should be no greater than a ¼ inch. I prefer mine a bit thinner, but it is up to you. The disk should not be sticky at all. If it is sticky, add more flour to the counter top and incorporate it into the disk as you roll it out.

Carefully place the dough disk flat on the hot pan without burning yourself. Air pockets will begin to life the dough up in random places. When the dough is covered with air pockets (do not pierce the air pockets, the steam can burn your fingers), use a spatula look at the underside. The tortilla is ready to flip over when the bottom is opaque white and dotted with brown toasty spots.

Flip the tortilla to cook the other side. Peek at the bottom to know when it is done. When the tortilla is cooked, remove it from the pan and place it on half a kitchen towel. Drape the other half over the warm tortilla. Or place in a tortilla warmer basket/dish.

Repeat with the remaining dough balls.