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1
In a bowl, mix all ingredients well.
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2
Cover and let sit in a warm place for 20 minutes.
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3
Divide into 8 equal parts and let sit, covered, another 20 minutes.
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4
Roll each ball out to a 6- or 7-inch circle shape. I've found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you're right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
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5
Preheat a skillet on medium high heat.
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6
Place a tortilla into the skillet and watch until bubbles form. This won't take long.
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7
After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.
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8
Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.
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9
Refrigerate for later or remove the paper towels and freeze.
