Mix all the ingredients 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. If you are mixing by hand, I recommend wetting them with warm water to prevent the dough from sticking too much. You'll get a soft dough that is quite elastic. Transfer it to a bowl.

Cover the dough with a plastic foil or an aluminum foil (to make it almost airtight) and let the dough ferment for 8 - 12 hours at room temperature. I usually ferment for 10 hours, but adjust the proofing time to your home's temperature. Go a little shorter in the summer and a little longer in the winter. You can also cover the dough with a damp tea towel, but make sure it doesn't dry, otherwise, the dough will become drier as well!

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. Put your pan on the stove and adjust it on medium-high heat to make it hot.

When you have your hot pan ready, roll the first ball of dough out with a rolling pin on a lightly floured work surface (you don't need much flour). Carefully transfer it into a hot pan and cook it for approximately 1:30 minutes on each side. While one tortilla is cooking, roll out the next one and prepare it to cook it. It is normal for the pan to get a bit hotter during the process, so turn it down to medium heat if needed.

Continue until all the tortillas are cooked. Place cooked tortillas on a plate and cover them with a dry tea towel. One of my favorite ways to eat the tortillas is when they are freshly cooked and still extra soft and roll-able (is that a word? If not, we need it).