Combine the flour and water in a mixing bowl; stir together to form a thick paste. Add the eggs and salt, then whisk into a smooth batter.

Warm a non-stick 10-inch skillet over medium-low heat. Once hot, spray with cooking oil spray. Pour in ¼ cup batter and quickly rotate the pan in a circle to allow the batter to flow and thinly coat the bottom of the entire pan. Cook for 2-3 minutes, or until the center begins to set, then gently flip with a spatula. Cook for another 30 seconds before transferring the tortilla to a plate.

Repeat with the remaining batter, re-coating the pan with cooking oil spray each time.

Makes 4 (7-inch) tortillas

Submitted by Julie Morris | Luminberry