Combine dry ingredients in bowl, make well in the middle. Add wet ingredients and mix until fully incorporated.
Move to floured countertop and knead for about 2 minutes.
Weigh the ball of flour and divide into 16 even balls. Lightly coat each ball with flour, flatten and cover with wet towel. Rest for 15 minutes or up to 2 hours.
When ready to cook, heat up a cast iron skillet over medium high heat. Give it plenty of time to heat up.
Using floured rolling pin, roll out each flour ball to about 7-8 inches, make sure it's evenly rolled and so thin it's translucent. Keep your rolling pin and counter floured.
Place tortilla on pan and heat for about 30-45 seconds, then flip and heat an additional 10-20 seconds. You will need to adjust the heat to find the right temperature. Do not walk away, keep a close eye on your tortilla babies!
Remove from pan and let cool on a towel, do not stack them until they are cooled.
Once they are all cooked you can keep in the fridge in a plastic bag, or freeze.