Preheat crepe pan on medium.

Mix all ingredients together until the flour is uniformly wet. Knead for three or four minutes, either in the bowl or on a lightly floured surface. You may need to adjust the amount of water in the recipe; the dough should be soft and pliable, not sticky. If it’s sticky, add a bit more flour. If it’s not soft, add a bit more water. Wetting your hands and kneading a bit more is probably the best way to avoid overcompensating.

Cut the dough into 12 even chunks and form balls. Place under a tea towel and let sit for 20-30 minutes, until the pan’s hot and you’re ready to cook. This rest is important for developing the flavor of the tortilla, so don’t skip it.

When you’re ready to cook them, roll each ball of dough into a thin, 9-10 inch roundish disk. Make them one at a time, cook as you go, and keep the ones you haven’t rolled out yet covered as you work.