Roll out the dough into round circles a little less than 1/8-inch thick. When rolling out the dough, always start with your rolling pin in the center of the tortilla and move outward. The key is to make gradual movements in all directions to achieve a round shape. If you think of the tortilla like a compass, first start in the center and roll north. Then pick up the rolling pin, go back to the center, and roll south. Then roll east, then west, then northeast, then southwest, etc. If you start to get an oblong shape, roll a little more in the opposite direction. A sudden, strong movement in one direction can give your tortilla a tail. If your dough springs back when you try to roll it, let it rest for 10 more minutes.