Combine all of your ingredients in a medium sized mixing bowl until it comes together in a shaggy mass. Turn out onto a lightly floured work surface and knead for 5-10 minutes or until the dough begins to feel elastic and smooth (it won't be perfectly smooth).

Place the dough back in your mixing bowl (ungreased), cover with plastic, and allow to rest for 1 hour at room temperature.

Divide the dough into 8 equal sized portions; cover 7 of the pieces with plastic wrap, a cloth, or an upside down mixing bowl to prevent drying out while you work. Generously flour a work surface, and roll 1 piece of the dough into a thin, 10-inch circle, adding more flour to prevent sticking as you go. Repeat with remaining pieces of dough.

Heat a large non-stick skillet over medium-high heat, and fry the tortillas in the pan (ungreased) for a few minutes, or until bubbly and the underside is speckled golden brown. Turn over with a fork and continue frying until the other side is done. Remove the tortilla from the heat; repeat with the other circles.

Serve immediately, or if you are preparing them ahead, cool completely and then place the tortillas into an airtight plastic bag for storage. Tortillas are best the day they are made, or the day after.