Tortilla pancakes

In a large bowl, combine flour and salt.

Then add vegetable oil and mix together.

Now slowly add warm water, stirring vigorously. From experience, I recommend adding water gradually, not all at once, so that the dough is not too runny.

When the ingredients begin to come together, transfer the dough to a pastry board and knead for about 10 minutes until smooth and elastic. If the dough is sticky, add more flour.

Cover the dough with a cloth and let it rest for 15 minutes.

Divide the dough into 8 equal parts. Roll out each part into a thin circle about 20 cm in diameter. I know from experience that the thinner the cakes, the better they taste.

In a dry skillet over medium heat, fry each pancake for about 1-2 minutes on each side, until brown. Be careful not to overcook the pancakes in the pan, as they may become hard.

Serve the finished tortilla pancakes warm.