Add all ingredients to a food processor.

Pulse together until soft dough forms. If dough looks too dry to come together, add 1 tsp of water and pulse. Repeat if necessary, being careful not to overly moisten dough.

Once soft dough forms, roll lightly into a ball, and place in a plastic bag or cover with plastic wrap. Refrigerate for at least 15 minutes or up to 2 days. 

Once chilled, cut dough into 8 pieces.

Take 1 piece of dough, roll into a ball, and flatten slightly between two sheet of parchment paper. 

Roll out dough. You might need to slowly remove parchment paper and reposition to avoid wrinkling. 

Optional - use a lid or bowl to cut out circular shape if desired. Sometimes I'm lazy and leave it a bit more rustic. Either way will taste delicious.

Repeat until all dough is rolled out.

Over medium - high heat, place a cast iron pan until hot.

Add tortilla and cook for about 5 seconds. Flip, and cook for 10-15 seconds and flip for another 5 seconds. Be careful not to overcook tortillas as this leads to them getting hard.

Place tortilla in a warm oven while you're cooking the rest of them as this will keep them nice and soft until it's time to eat.