So, I made the normal tortilla recipe. I weighed out two dough balls @ 75 g. I pressed each one using a 8 inch tortilla press. I then layer them on top of each other and rolled them out using a rolling pin to about 16 inch in diameter. I used my 16 inch pizza steel on top of the cooktop to cook them. Worked out fabulous.
lobe those large tortillas used in the fast food places but these were very low sodium.
