Using a stand mixer, mix together flour and salt.

Heat water in microwave until the water is hot.

Mix in about a half a cup of water to the flour at a time. You want to make sure you are not getting your dough too sticky by adding too much water. You want to be able to roll the dough into a ball without it sticking everywhere but it is still somewhat sticky to the touch.

Mix on medium to medium high for a few minutes to knead the dough. Then, let sit for 2-3 minutes.

One-by-one, measure out a 50 gram dough ball using a kitchen scale. Keep a warm, slightly damp towel over the remaining dough to avoid letting it dry out.

If you are using a tortilla press: It is easier to add a folded piece of parchment paper to the tortilla press before pressing the dough. Take the dough ball and place it in the center of the press. Press down firmly until the dough is thin and evenly spread out.

If you do not have a tortilla press: Use a well floured surface and place your dough ball on top. Rolled it out using a rolling pin until the dough in thin and evenly spread out.

Heat a well-seasoned cast iron griddle or skillet. Do not put the tortillas on the griddle until it has completely heat up, this will make the tortillas not pliable.

Once the griddle is fully heated, place the tortilla on the pan. Once the tortilla begins to bubble, flip over and cook the other side.

Place the cooked tortillas in a tortilla holder or cover with a towel. This allows the tortilla to sweat making them more pliable and preventing them from breaking.

Store in a plastic bag in the fridge or freeze for later.