Place all of the ingredients in the bowl of a stand mixer fit with the dough hook attachment and knead for about 5 minutes until a soft and smooth dough is formed
Transfer the dough to a glass or ceramic bowl covered with a tea towle and ferment for 12-24 hours.
Place your dough on a lightly floured counter and divide into 8 equal pieces.
Make a ball with each piece and then use a rolling pin to roll out into 1/4 inch thick circles.
Preheat a cast iron skillet over medium heat and fry the tortillas for about 1-2 minutes on each side until they turn spotty brown on that side.
Best served immediately. Can be stored in airtight container in fridge for up to 3 days or frozen for about a month.
