Then heat a small frying pan, preferably with a non-stick coating, over medium heat, add oil,
ladle the dough, cover with a lid and fry for about three to five minutes, it all depends on the stove and pan.
The pan should preferably be about fifteen centimeters in diameter, then the tortillas will turn out plump and lush, but
the larger the diameter, the thinner the tortillas are, but they are also delicious.
My frying pan is 18 cm, the thickness of the tortilla is about 1 cm.