Mix dry ingredients in a medium glass, ceramic, or stainless steel bowl until fully combined

Create a well at the center of the dry ingredients

Add wet ingredients (except water) to the well and slowly mix to incorporate, this is best done with a dutch dough whisk

Warm up your water. I like to do this with my electric kettle, but make sure to keep the temperature below 120 F so you do not kill the live yeast!

Slowly add water, mixing well until the batter looks like a thin pancake or crepe batter

Don’t worry if you don’t use all the water, or if you need to add a little bit more to reach the right consistency

Cover and rest the batter for at least 1 hour, and up to 12 hours in the fridge

When you’re ready to cook, preheat your cast iron skillet for a few minutes over medium heat.

Add a little oil of your choice to the pan (just enough to coat the surface, no more)

Pour around ½ cup of the batter into the pan and gently swirl the pan to distribute the batter. You can also use the flat edge of a bench scraper to create an even, thin layer of batter

Cook the tortilla until there is bubbling and steam. When you check the underside you should see some browning

Flip and cook on the other side until completely cooked through. You may need to test this one and make adjustments as necessary

Place the tortillas in a slightly damp tea towel as they cool

Once cooled, store the tortillas in an airtight container in the refrigerator for a week or in the freezer for a few months

To reheat, place the tortilla on a hot pan or in a hot oven for a minute or two to become soft and pliable