Move the cooked tortillas to a cooling rack, a stack of paper towels, or a plate, and enjoy them as soon as possible.
If you're saving them for later that day, don't stack them in a tortilla warmer — that can make them gummy. Instead, layer them with parchment paper or paper towels and place them on a plate in the fridge.
You can quickly reheat them on the stove or in the microwave, or you can enjoy them cold as a wrap.
These tortillas are best when fresh, but they will keep in the fridge for about five days and can freeze for months. Just make sure to put parchment paper layers between them.
I also like changing things up a bit sometimes by swapping out 1 cup of flour for masa (corn flour). With either recipe, you can also let them cook a little longer and make homemade chips.