Mix it until a ball forms, then kneed for a minute or two
Wrap the ball of dough in plastic wrap and set on the counter for 30 minutes to an hour.
On a large cutting board or clean counter, dust the surface with flour.
Put a frying pan on the stove over medium high heat (do not oil the pan)
Cut your dough ball into 8 equal pieces and roll each into a small ball in your palms.
Working one by one, take a dough ball, squish it flat between your palms.
Then may it one your floured surface and dust the top with flour, using a rolling pin, (or a straight metal/glass water bottle, or wine bottle, etc.) roll the dough into a thin round disk about 8 inches across.
Your pan should be hot now, dust any excess flour from your tortilla and lay it in the pan.
After about a minute, it should start to bubble and be golden brown, using tongs, flip the tortilla and cook the other side for about a minute.
Remove from the pan and wrap in a damp clean dishcloth.
Repeat with the remaining 7 dough balls, you can roll the next one out while the current one is cooking.
*If they start cooking too fast, don’t be afraid to take your pan off the heat for a minute and turn your burner temp down.