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 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!)
Put the tortilla on the hot skillet and cook until bubbly and golden (around 30s); flip and continue cooking until golden on the other side (around 40s).
Place the cooked tortilla between a napkin cloth to keep them warm; continue rolling and cooking the remaining dough.