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Measure all your dry ingredients with a kitchen scale. Sift them into a bowl to prevent any clumps. Mix with a fork.
Add the egg, oil, and water and start mixing the dough with a fork. As the dough starts to thicken, transition to mixing with your hands. Knead the dough for a couple of minutes and roll until a ball of dough forms. Let it rest for a minute, as it can be sticky at first.
Split the dough into 9 smaller pieces, and use your hands to roll them into smaller dough balls. I like using a kitchen scale and measuring mine into 1-ounce (8-gram) tortillas.
If you have a tortilla press, place each ball between two parchment or wax paper sheets to make your tortillas. To get your tortillas extra stretchy, use a rolling pin after you press them. 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 — use whatever you have handy!
Heat a skillet over medium heat. Cook your tortillas for about a minute on each side. You'll know they are done once you see bubbles forming along with light golden-brown spots. Be careful not to overcook!
Top them however you want, then serve and enjoy!