Part 6/12:
Once your dough has rested, divide and shape each portion into a round, flat disc. Lightly flour the surface and rolling pin, then carefully roll out each tortilla into paper-thin circles. Keep turning and rolling to maintain shape while being gentle to avoid tears.
Heat a heavy-bottomed pan over medium-high heat. Without adding oil, carefully transfer the rolled-out tortilla to the pan. Bubbles will form—these are signs of cooking. Pop any large bubbles with a knife to prevent edges from puffing uncontrollably. Cook until golden brown on both sides, about 30-60 seconds per side, then stack in a cloth or paper towel-lined tray, stacking them to stay soft.