Grab your tortillas and a dry cast-iron or heavy-bottomed skillet. No oil or fat needed. Keep tongs close for quick flipping. For multiple tortillas, have a clean kitchen towel and a plate or bowl ready to wrap and hold finished ones. Warm one at a time for best control.

Heat a dry cast-iron skillet over medium-high until fully hot. No oil. Lay one tortilla flat and cook 15 to 30 seconds on the first side. Look for toasty smell and a few browned spots on the underside. Flip with tongs and cook another 15 to 30 seconds, watching for the same light charring and aroma. Total time is roughly 30 seconds to 1 minute per tortilla, adjusting by what you see rather than the clock. Remove and immediately wrap in a clean kitchen towel or place in a towel-lined bowl. Repeat one tortilla at a time, stacking them in the towel as you go to trap steam and keep them warm and pliable.

A good skillet tortilla smells toasty with a few browned or lightly charred spots and feels warm and flexible, not stiff. Pale and soft means the pan was not hot enough. Hard or cracker-like means too long on the heat or heat too high. Serve immediately or wrap in a kitchen towel to keep warm and pliable. Do not stack unwrapped tortillas or add oil or butter to the skillet.