Combine ingredients to form a dough (by hand or using a good processor or stand mixer).
Cover dough with plastic wrap or foil and allow to rest for 30 minutes.
Divide into 12 portions and roll each into a ball. Press into a thin flat circle using a tortilla press or roll out with a rolling pin until approximately 1/8 inch thick.
Lightly brush a heavy black cast iron pan using a silicone brush or paper towel; heat the pan and wipe off any excess oil (watch out not to burn your hands).
Bake tortillas until crisp on both sides, turning once. Stack between paper napkins or towels and keep warm until all are done.
Stuff with your favorite fillings and serve right away or wrap tightly with wax or parchment paper between layers and freeze for up to 6 months.
