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Divide the dough in 24 equal portions and shape into round patties. Press a divot into the center of each patty to make a slight depression. Heat a well-seasoned comal or large cast-iron pan over medium-high heat.
Lightly flour a work surface and roll out each tortilla until very thin. Place a tortilla on the comal for 30 seconds, then flip to cook on the other side until the tortilla inflates or is cooked through, 2 minutes. Transfer to a kitchen towel to keep warm. Repeat with the remaining tortillas.