Heat a cast iron skillet or grill pan to medium high heat. Do not oil, keep dry.
Combine all ingredients until dough ball is formed; keep kneading for up to 5 minutes until smooth dough ball forms.
Turn dough out onto a floured surface and divide into 8 equal portions.
Using one hand cupped as a guide, flatten the dough into a 3 inch flat circle. This will help to keep it circular in the next step as you roll it.
Roll with a rolling pin from the center out, from every direction; or press between a large size tortilla press.
One by one, cook tortilla directly on hot pan, and cook just until brown marks begin to show, about 30-60 seconds each side. They should look like they have a slight sheen, almost translucent center. They will seem underdone in the center but this is what you want as they only need to come in contact with the heat and will set in the center, yielding an extremely soft tortilla.
Repeat with remaining tortillas, and keep finished tortillas covered with a towel or wrapped up with foil as you go to keep them soft.
Store in a zipper bag once completely cooled.