Place all of the dry ingredients in a food processor and pulse a few times until combined. Turn on the food processor and take turns pouring in the wet ingredients, in order, as it runs. A sticky ball will be formed.
Wrap in plastic and knead to form a cylinder. Refrigerate for 10 minutes. Unwrap and cut the dough into eight sections - roll the sections into balls.
Place each ball, in turn, onto a cast iron tortilla press with parchment paper on top and bottom and close to form a perfect 5 inch tortilla. If you do not own a tortilla press you can use a roller with the dough ball between two pieces of parchment paper.
Heat a cast iron skillet over medium heat - no oil. Cook one side of your tortilla for 10 seconds. Flip using a thin spatula and cook on the other side for approximately 20 seconds. They should be cooked, yet pliable.
Cool the tortillas on a cooling rack for a few minutes before using. They freeze well between pieces of parchment paper. They can also be reheated in a skillet.
We make our tortillas approximately 5 inches (about 12 cm) in size. If you want a larger tortilla, after forming into a cylinder, cut the dough into 5 sections and you will have an 8 inch tortilla. Make sure your tortilla press is large enough to handle the larger tortilla. Our press of choice is by Victoria. It is the highest rated cast iron press. Cast iron is heavy and works the best. You can make a double batch and keep tortilla dough in the fridge, overnight. You can also make them and freeze them between layers of parchment paper. Simply reheat for a few seconds in a hot pan.