Mix together and slowly add: 1 C. warm (110 degrees) water

stirring until mixture barely holds together. Work dough to form ball and put on a floured surface. Knead until smooth. Divive into 12 pieces. Cover with plastic or damp towel and let rest for 15 minutes.

Flatten and roll into thin circles. Place on pre-heated hot non-greased (I use cast iron) skillet. As tortilla cooks press down with spatula. When lightly browned, turn and cook the other side. The amount of time depends on how hot your skillet is...but they cook very quickly so be careful.

them out to 8 or 9 inches you get a thicker, chewier tortilla.

Also they freeze well. Just cook them...stack them...and freeze them!