In a small bowl, mix the flour and seasoning. Stir in water, then evaluate the consistency. The dough should be soft, but not wet and mold easily into shapes. The dough will easily form a ball as you stir. In necessary, add a bit more flour or water to achieve the proper consistency.
Pinch off balls of dough the size of golf balls. Toll them in additional flour to coat well. Knead each ball a bit as you pat or roll it into a flat circle that is about 1/8 inch thick and 5 inches across. Repeat with all dough.
Heat a heavy frying pan or griddle. Use no oil. Place each tortilla in the hot pan and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.
Store in the refrigerator up to 2 weeks or freeze.