Put all ingredients in a bowl adding gradually the water and mixing slowly with your hands.
Transfer the dough onto a surface and knead for about 5 minutes until you achieve a smooth and elastic dough.
Return the dough to the bowl, cover, and leave it to rest for 30 minutes.
Divide the dough into 12 pieces of 70-73gr (2.5 oz) each.
Roll each piece into a ball using the palms of your hands. Cover and let it rest for 20 min.
Preheat a large skillet over medium-high heat. Using a well-floured rolling pin, roll a dough ball into a thin, round tortilla.
Use your fingers to adjust the tortilla on the borders and achieve a well-round shape (watch the video).
Place the tortilla on the hot skillet and cook until bubbly and golden (about 30s).
Flip and continue cooking until golden on the other side (about 40s).
Place the cooked tortillas between a napkin cloth to keep them warm; continue rolling and cooking the tortillas until all dough is used.
Notes
Troubleshooting
Dough too sticky: Give the flour another 15 minutes to rest and allow the flour to absorb the water. If that doesn’t work, add a little more flour, one tablespoon at a time, knead, rest 10 minutes, and proceed.
Tortillas too dry: Adjust the skillet temperature, it shouldn’t be too high that burns the tortilla in 3 seconds, but neither too cool that you need more than 1 .5 minutes to cook.
Tortillas hardened after cooked: Make sure you stack them between a kitchen towel and then inside a plastic bag. This last step will help to create a warm and steamy environment that will help the tortillas to soften even more after they are cooked.