Lastly, divide the dough into palm sized balls and with a rolling pin, roll them out, on a dry, lightly floured surface, into circles that will fit your pan. Cook them one by one on a medium heat cast iron pan, comale, or a non stick pan. I place them in the pan and wait for plenty of bubbles and flip once. If the bubbled areas on both sides are browned, they are ready. Place them into a tortilla warmer or wrap them in foil or a clean towel.