Combine all ingredients in a mixing bowl with your hands until it forms into a large non-sticky dough ball, add flour if needed.
Cut dough ball into even pieces. Eight for large burrito size tortillas or 16 for small taco size tortillas.
Knead each piece for about 30 seconds and roll into a ball and place on parchment paper.
Press each ball flat with the palm of your hand and then cover with a towel for 15 minutes.
Roll each ball out on a floured surface until paper thin. About 8-10 inches round for 8 cut balls or 6 inches for 16 pieces.
Cook each tortilla in a non-stick large skillet on high. (no oil or cooking spray need) Bubbles will they form on the tortilla and you can pop them with a fork. After one minute flip the tortilla over and continue to cook for an additional 30 seconds.
Stack on individual pieces of parchment paper or foil.
Once cool slide into a ziplock bag, trimming parchment if needed and place in the refrigerator for up to one week.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.