Cut the dough into 14 equal halves.
Place each piece in the bowl and mix by rolling it into a ball with your palms.
Place the cellophane (or both pieces of baking parchment) inside a tortilla press.
Put one dough ball in the tortilla press.
To transfer the tortilla to your hand, open the tortilla press and peel aside the cellophane bag (or parchment paper).
Cook for 30-45 seconds on the flattened dough on each side over medium-high heat in the hot skillet.
Cook for the final time until beautiful brown markings appear.
Place the cooked dough on a plate and set aside for 30 seconds to cool.
When the dough is cool enough to handle, squeeze the edges together with your thumb and index finger to form a rim.
Place a towel over the sopes and continue until all of the sopes are produced.
Preheat the oven to 400 degrees Fahrenheit for baking.
In a large skillet over medium-high heat, heat vegetable oil.
Cook the sopes 2 or 3 at a time for about 2 minutes until light golden brown.
Place the sopes on the cooking platform and let it cook for a while.
