You will need: 

     1 large, flat skillet 
     1 round casserole dish with a cover, or a pot with a cloth at the bottom, and a cover 
     1 kilo of flour 
     1 teaspoon baking soda (sodium bicarbonate) powder 
     2 or 3 teaspoons of salt 
     water as needed 

Directions: 

   1.In a large bowl, mix the flour, baking soda, and salt together. 
   2.Throw a handfull of the flour mixture on your counter. 
   3.Add water to the bowl while stirring it around with your fingers until you have a pliable dough that is only a little sticky. 
   4.Transfer the ball of dough to your counter, and knead well for at least 5 minutes.  The more you knead it, the nicer your tortillas will be.
   5.After the dough is a nice, smooth ball with no lumps, either wrap with plastic wrap, place it in a plastic bag, or put it back in the bowl
     and cover it. 
   6.Let it set for at least 15 minutes on a warm day, half an hour on a cool day. 
   7.Heat your skillet to high. 
   8.If you prefer a little oil, use about a teaspoon, but it's not neccessary. 
   9.Uncover or unwrap your dough, and then tear off a small ball of it (about 4 cm.) 
  10.Stretch this ball out to make a flat patty.  It should be as flat as possible. 
  11.Lay it flat on the very hot skillet, and when it begins to bubble, turn it over, and then press it down with a spatula.  Be careful not to
     burn it, because they cook very fast. 
  12.Remove from the pan, and place in your casserole dish or pot, and cover.  Just stack them on top of each other. 
  13.Repeat until you run out of dough. 
  14.Keep covered until ready to serve. 

These can be frozen, and reheated for 15 to 30 seconds in the microwave or on a gas burner. 

Variations: 

Tortillas Caras 

     To make a richer, fluffier tortilla, I add 2/3 cup of dried milk or coffee creamer to the dry ingredients, take away the baking
     soda, and instead use 2 and 1/2 teaspoons of baking powder.  I mix these well, and then put in 2/3 cup of frying oil, corn oil,
     softened butter, or shortening.  mash it together with your fingers until it's crumbly, and then add the water. 

     The dough still has to set for 15 minutes in an airtight container, but you can roll it with a glass or a tortilla roller instead of
     stretching it.  If you're lucky enough to be able to find an electric tortilla press and cooker, these will work the best with it. 

     You can also get away with making tortillas caras much thicker than regular tortillas.