Place all ingredients in a bowl and knead with a mixer for a few minutes until a smooth ball forms.

Divide the dough into 16 pieces, shape them into neat balls, and place them on a floured surface. Gently flatten them with your hand and cover with a clean kitchen towel.

Take one dough ball at a time. Generously flour your work surface and roll the dough out very thin. My tortillas are about 8 inches (20 cm) in diameter.

Heat a pan over high heat (no oil needed). Cook the tortillas for about 1 minute, flip them, and remove from the pan after about 20 seconds. Cooking time may vary slightly per pan; the characteristic brown spots are a good indicator that the tortilla is done.