Mix all the ingredients together in a medium bowl or a bowl of a stand mixer (if you have one). Mix for 5 minutes, by hand or with a dough hook of a stand mixer.
Cover the dough with plastic foil or aluminum foil (to make it almost airtight). Let the dough ferment for 8 – 12 hours at room temperature.
When you are ready to cook the tortillas, take the dough out of the bowl and onto a floured surface. Divide it into 10 equal pieces and shape each piece into a ball.
When you have your hot pan ready, roll the first ball of dough out with a rolling pin on a lightly floured work surface. Carefully transfer it into a hot pan and cook it for approximately 1:30 minutes on each side.
Continue until all the tortillas are cooked. Place cooked tortillas on a plate and cover them with a dry tea towel.