Instructions

1. Divide your raw tortilla dough into equal portions and roll them into ping pong-sized or slightly larger balls. Put the dough balls back in the bowl and cover it with the dish towel to keep them from drying out while you work.

2. Shape the dough balls into flat rounds either by placing them one at a time between waxed paper or plastic wrap in the center of a tortilla press, or by rolling them out on a floured surface with a rolling pin. Aim for about 1/8 inch in thickness.

3. Heat the griddle, or a cast-iron skillet, to medium-high. Do not oil the surface of the griddle as tortillas are traditionally cooked dry.

4. Place two to three tortillas on the hot griddle. Do not cook more than that at one time because they cook quickly. Cook the tortillas until you can clearly smell them and the surface starts to buckle a bit.

5. Flip the tortillas with tongs or a spatula and cook them for no more than one to two minutes. Stack the cooked tortillas on a clean platter and cover them with a clean dish towel to keep them warm.