Mix tortilla mix and warm water together until it comes forms a ball. I do this in a stand mixer.

Knead dough for about 5 minutes, and then cover and let sit for 5 minutes.

Divide the mixture into 12 equal parts and roll into balls.

Heat an ungreased cast iron skillet or comal until very hot.

Roll out each ball into a 6” circle. This takes practice! I start by flattening the dough with my roller and roll from the center outward, turning it a ¼ of a turn each time until a 6” circle is formed.

Cook dough 30 seconds on each side. Don’t overcook. The tortillas should be soft and flexible.