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Measure all your dry ingredients and add them to a bowl using a sifter to prevent any clumps. Mix your dry ingredients with a fork to get a consistent composition
Add the egg, oil, and water and start mixing with a fork first. As the dough starts thicken, transition to your hands
Knead the dough for a couple of minutes and roll it into a ball, let it rest for a min. It can be sticky at first.
Split the dough into 9 smaller pieces, and roll them in your hand into smaller balls. I like using a scale and measure mine into 1oz/28g tortillas.
Using a tortilla press, place each ball between two parchment paper sheets to make your tortillas. I like to extra stretch mine with a rolling pin after to make it thin. If you don’t have a tortilla press, you can roll them directly using the rolling pin or even a wine bottle if you don’t have a rolling pin
Tortillas can be stored uncooked in a sealed bag in the fridge for 3 days so you can make a larger batch and enjoy them fresh when you need them.
Cook the tortilla on each side for about a minute, a few seconds after you see bubbles forming and a light golden-brown spots. Don’t overcook
Top them however way you want.