Mix dry ingredients Put 100 g flour + 2 g salt in a bowl and mix.

Add oil Add 5 g olive oil and mix it into the flour.

Add water Add 60 g warm water first and mix until it starts forming a dough. If it feels dry, add more water little by little, up to 70 g total.

Knead Knead the dough for 3–5 minutes until smooth and soft.

Rest Cover the dough and let it rest for 20–30 minutes.

Divide Divide the dough into 3 equal balls.

Roll thin Roll each ball very thin, around 1 mm thick. The thinner you roll it, the better for burritos or shawarma. 🌯

Heat the pan Heat a dry nonstick pan over medium-high heat. No oil needed.

Cook Place one tortilla on the hot pan: * Cook 20–30 seconds * Flip * Cook another 20–30 seconds

Keep soft Immediately stack the cooked tortillas and cover them with a clean towel. This traps the steam and keeps them soft and flexible.