Remove the dough from the bowl to a flour-dusted work surface and cut into 16 equal-sized pieces. Roll into balls and flatten into disks. Cover with a towel and let rest for 15 minutes.

After resting, roll the dough from the center out to form a circle measuring 6 to 7-inches. Cover with a clean towel until cooking. Add flour only as necessary. More flour will yield a tougher tortilla.

Heat a skillet on medium-high. Place tortilla in the skillet when hot. If tortilla browns too quickly, reduce heat. If tortilla doesn't have brown spots after a minute, increase heat. Flip when a few pale brown spots appear and cook for another 30 seconds. (I used a fish flipper and it worked well). Remove from the pan and keep in a covered container or zip-lock bag.

Wipe out the flour from the pan between tortillas to prevent burning.

Serve immediately or store in a covered container. If using later, microwave uncovered for 15-25 seconds.

Tortillas keep well stored in an airtight container at room temperature for 24 hours or freeze well. If freezing, separate tortillas with parchment paper or wax paper before placing in the freezer.