Roll out the tortillas. Heat a griddle, large cast iron skillet, or large nonstick pan on medium heat while you shape the tortillas. Lightly dust a work surface and rolling pin with flour. Roll out 1 dough ball at a time, keeping the remaining covered to prevent drying out.
Place on the work surface and flatten the ball slightly by pressing with your hand. Begin rolling from center to top (away from you) using light to medium pressure to start, then roll center to bottom (towards you). Rotate the dough disc 45 degrees counterclockwise, then continue to roll from center to top and then again from center to bottom. Flip the tortilla and continue to roll and flip several times until you have a round about 1/8-inch thick and 8 inches wide. To make any last adjustments, lay the tortilla in the palm of one hand, and with your opposite hand using your fingers stretch any uneven ends.
Place the tortilla on a kitchen towel and repeat rolling out the remaining balls, placing them on a single layer on the towel. If you’re having a difficult time rolling, place the dough balls in the refrigerator for a few minutes, then take out and try again.
