Using your stand mixer with dough hook, combine all ingredients and mix well - roughly 5 minutes - scraping sides as necessary. Dough will be smooth, like play dough. Not tacky or crumbly. Adjust water/flour as needed.
Divide dough into roughly 18 equal size portions and roll into a ball, set aside.
Heat a seasoned cast iron griddle or skillet over high heat. Do NOT add any fat.
Using a tortilla press lined with plastic shopping bag rounds, press 1 round of dough flat.
Yes. You read that correctly. SHOPPING bags are the PERFECT non-stick liner for your tortilla press. Nothing else works as well, trust me I've tried EVERYTHING.
Then simply peel the shopping bag pieces off your dough. I feel it's best to press as you go, not working ahead.
Light brown you pressed dough on hot cast iron griddle or skillet on both sides. The first ones can take a few extra minutes, as you work through the recipe, you may need to reduce the heat slightly.
Remove from heat and place on a cooling rack for 1-2 minutes before stacking. If you stack while HOT they can stick together a little bit, but can be carefully pulled apart.
Use immediately, store in an air tight container/plastic bag in the refrigerator for up to a week or the freezer for several months.