Mix all the ingredients together in a bowl (not the flour for sprinkling of course) using a spoon or fork. It shouldn't take more than a minute or so.
If the dough is too dry add a little more water.
When you've got a big lump of smooth dough, split it into four balls (super important: put some flour on your hands if the dough is too sticky).
Sprinkle some flour on a flat surface and place the first ball on it.
Press down on the ball with your hands, turn it around and press again until the dough is fairly flat. Again, if the dough gets a little too sticky at any point, sprinkle more flour on it!
Then use a rolling pin or equivalent to flatten the dough into a thin circle, roughly the size of a frisbee.
Always flatten the dough a little at a time and spin it round again to prevent it from sticking to the surface. That way you’ll get them very thin without breaking them.
To the cooking: the key to a tasty tortilla that stays soft is cooking quickly and at a high heat. Flash cooking if you will.
So, get a large pan and turn the heat up. You don't need any kind of oil or fat or spray for this. When the pan is ready to go, throw in your first tortilla. 30 seconds per side should be enough - brown spots are a good indicator that it's cooked but not burning. When you've done both sides take the tortilla out of the pan and pop it on a plate.
Next, roll out the second ball and cook in the same way.
Repeat until finished.
That's it, your awesome handmade tortilla wraps are ready.