1. Mix the Batter
In a bowl, whisk together the flour, salt, and any optional spices.
Gradually add water while whisking to create a smooth, pancake-like batter—thicker than crepes but thinner than pancake batter.
2. Heat the Pan
Use a non-stick pan or lightly greased skillet.
Heat over medium heat.
3. Pour and Cook
Pour a ladle of batter into the center of the hot pan.
Quickly spread it out in a thin circle using the back of the ladle or by tilting the pan.
4. Flip and Finish
Cook for 1–2 minutes until bubbles appear and edges lift.
Flip carefully and cook for another 1–2 minutes until both sides are lightly golden and cooked through.
5. Cool and Use
Place cooked tortillas on a clean towel and cover to keep them soft.
Use immediately or store in the fridge for up to 3 days.
