1. Mix all of the homemade flour tortillas ingredients together until it starts to form a ball.
2. Take the dough out of the bowl and kneed until smooth and elastic; this step is key. The gluten that develops in this stage is essential for the stretchability.
3. When your homemade flour tortilla dough is at the point where it is smooth and glossy, place it back in the bowl to rest. Cover with a damp dishtowel to prevent it from drying out. Let it rest for 30 minutes to an hour.

4. After your homemade flour tortillas dough has rested, divide it into 8 equal sized balls.

5. Flatten them with a tortilla press. If you don't have a tortilla press, roll it out on a cutting board until very thin. Getting it very thin is tricky, but the tortillas are so much better if the dough is thin.

6. Once it is rolled out, you can stack them together under a damp dishcloth to keep them from drying out. I do all of mine at one time so that I can fry them all together. That way I don't need to switch back and forth between rolling and frying.

Frying

1. I use a cast iron pan to get my homemade flour tortillas nice and brown, but any pan will do. Heat the pan to a medium to higher heat. You'll need to test it to see where the heat should be as all pans and stoves are different.
2. Place a small test tortilla in the pan. You should see the tortilla puffing up and bubbles forming.
3. Turn the tortilla over. It should be brown in spots, but not all over the surface. It should only be on for a minute or two. If they are heated for too long, they will dry out and be hard on the edges.
4. Take the tortilla out and place it into a warmer. If you don't have a tortilla warmer, place on a plate, and cover with the dishtowel from earlier.
5. Serve immediately.