Gradually add the lukewarm water while you knead the dough. You can use your fingers or a dough hook in a stand mixer.
Add water until it forms an elastic white dough ball.
Depending on the flour absorption you will have to add less or more water to form the ball. Add extra water 1 tablespoon at a time until you reach a bread dough that doesn't stick to your hands. Or add more flour if too sticky. It has to form a dough ball.
Divide the dough ball into 4 small balls. Sprinkle some extra flour around each ball if too sticky.
Roll each ball on a hard lightly-floured surface to prevent the dough from sticking and it will roll easily. Roll until flat and about 10cm/4in in diameter. You can sprinkle extra white flour to make the rolling process easier or for a little crunch use fine semolina.
Warm a crepe pan under high heat for 90 seconds. Don't oil the pan! The pan must be really hot to make the tortillas puff.
Place the tortilla on the hot pan and cook for 90 seconds on one side, then flip over, cook for 90 more seconds and flip again. Press with your spatula in the middle of the tortillas - it will help them puff.
Repeat for the next tortillas until they are all cooked.
Pan: use a pancake or crepe pan and don't oil the pan or it will fry the tortilla. The pan must be very hot, don't reduce heat while you cook all the tortillasFreeze: You can freeze the tortillas in plastic bags. Simply wait until they cool and freeze for later. You can defrost them and rewarm in a hot oven at 160C for 2 minutes or in a sandwich press.Salt: there's no need for salt in this recipe. If you like you can add 1/4 teaspoon salt for your taste.