Add remaining water, 1 tablespoon at a time, until a smooth stiff dough is formed.
Scoop a lump of dough the size of an egg into the palm of one hand. Pat
it round and thin to 5 inches in diameter. Or use a rolling pin, putting dough between two pieces of plastic wrap. The best option
is to use a tortilla press.
Have the griddle hot and cook one minute per side until evenly light brown.