Preparation Time: 20 minutes
Cook Time: 5 minutes
Servings: 9–10 tortillas
Add the water slowly to your flour. The secret is to add some water, then knead the dough with your hands, add more water, then knead the dough with your hands until it is well combined. You want to make sure that all the water has been absorbed by the flour.
Cover the dough with food wrap or a damp towel and let the dough rest for 1 hour. Make sure the food wrap is touching your dough, and the food wrap is tucked in to avoid the dough being exposed.
Uncover the dough and knead it again with your hands for 1–2 minutes.
Divide the dough into 9 or 10 dough balls (approximately 50 grams each).
Heat your large cast iron griddle to high heat.
Prepare your tortilla press by placing 2 silicone baking mats. Place a ball of dough between the silicone baking mats in the center of the tortilla press. Press down slowly, then open the tortilla press. Remove both silicon pats from the tortilla press, place it in one hand while you try to remove one of the silicone mats without breaking the tortilla. Then transfer the raw tortilla to your other hand and try to remove the other silicone baking mat. Transfer tortilla to the skillet.
Wait 30 seconds before flipping the tortilla to the other side. Flip the tortilla and wait 90 seconds or until small bubbles start appearing, and then flip the tortilla again.
After you have flipped the tortilla, press the center of the tortilla with your finger (be careful, don’t burn yourself), the tortilla is going to rise, let the entire tortilla rise, this should take no more than 30 seconds.
Remove it and place it in a tortilla warmer or underneath a towel to keep warm. Repeat this process until you have finished making all the tortillas.