Once your dough has rested, roll your pieces of dough into thin tortillas. I like to roll my dough out until it’s under an β inch thick and about 5 inches in diameter. You want these paper thin!
Heat a large skillet over medium heat. Add your first tortilla and cook for about 1 to 2 minutes on the first side. You’ll know it’s time to flip when you start to see some bubbles forming on the top of your tortilla, and the bottom should have golden brown spots.
After your tortilla is cooked, transfer it into a tortilla keeper or a plate lined with a tea towel. Cover your tortillas with either another tea towel or lid. It’s very important to keep your tortillas covered until right before you plan on eating them, otherwise they’ll dry out and harden.
Repeat cooking until all of your tortillas are done.
Enjoy! Tortillas are best served fresh and warm.
DIFFICULTY ROLLING OUT DOUGH:
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