Sprinkle some flour on a cutting board. Knead the dough for five minutes or until soft. If the dough sticks to your hands, add additional flour and keep kneading until the dough is easy to shape.
Split the dough into six equally-sized balls.
Use a rolling pin to flatten each dough ball into a thin tortilla.
Cook the tortillas in a heated skillet for 1β2 minutes on each side. If bubbles appear, gently break them with the tip of a knife.
Notes
This recipes makes six large (approximately 12β) tortillas. However, you can make a larger amount of smaller-sized tortillas.
Tortillas should be kept tightly wrapped to keep them from drying out.
You may use all-purpose flour for this recipe, but if so, you may need to add additional water to reach the desired consistency. I added approximately ΒΌ cup of extra water with my all-purpose flour version of this recipe.