In a big bowl, mix the flour, water, and salt together. A springy dough should form which is wet enough to stick together and dry enough to hold in your hands and shape into a ball. If needed, add a dash more water or flour.
Leave the dough to rest for 20 minutes.
Knead the dough. Do this by placing the fingertips of one hand into the dough then pushing the dough away with the other. Fold the dough back onto itself, then repeat the process. Do this for a few minutes.
Form 16 evenly sized balls from the dough. If you have scales, they should weigh about 45 grams each. They should be around the size of a squash ball.
Fetch two sheets of baking paper. Place the first ball of dough in between, then place a big, wide saucepan on top and squash it so a flat disc forms. It should be about 14cm in diameter. If it needs to be thinner, use a rolling pin. They won’t be perfectly round, but don’t worry about that.
Heat a big cast-iron or non-stick frying pan for about 5 minutes so that it’s searingly hot. Place your first tortilla in the pan. You will need to cook each one for about one to two minutes on each side. While the first is cooking, roll out the second.
Repeat this process for all the tortillas. Keep the cooked tortillas warm in the oven by making a stack of them and wrapping them in a tea towel. You can always reheat them immediately before serving.