I hope this isn't a non-favor, as I've never tried this recipe, but the friend who gave it to me swore by it; it came from a little old lady who made all her own.

3 cups flour

1 Tbsp baking powder

1 tsp salt (give or take a bit, to taste)

1/4 cup oil

1 cup warm water (approx)

Mix all the dry ingredients together, then make a hole in the middle.

Put the oil and 3/4 of the water in the hole. Mix together with hands; add more of the water until the dough is soft and not too sticky.

Divide the dough into 12 or 13 balls.

Take a ball in your hands and with the palm of your hand flatten as much as possible.

Roll out with a rolling pin (she doesn't say how much, but I gather you've made tortillas before, so you'll have a better sense than I!)

Cook in a hot pan with just a little oil, flipping as soon as bubbles appear.

Hope this works!

edh

4 c flour
2 tsp salt
1 tsp baking powder
4 tbsp shortening
1 1/2 c warm water, approx.

1. Combine dry ingredients in medium bowl and cut in shortening.
2. Make a well in center of dry ingredients. Add water, a small amount at a time,and work into a dough.
3. Knead until smooth,cover, and set aside 10 minutes.
4. Form dough into 8-12 balls the size of an egg. Roll each into a 6" circle.
5. Heat a griddle on medium high heat. Cook for a minute on each side, til lightly speckled.

These are my standard tortillas, but I have another recipe I have often used that does not include any baking powder and uses lard rather than shortening. Otherwise the recipes are identical. The baking powder obviously makes a more pillowy product, just a matter of what you prefer. You can't beat homemade tortillas.

Flour Tortillas

2 Cups AP flour (I use 1 cup KA bread flour and 1 cup home-milled whole wheat flour)
1-1/2 tsp Baking powder
1 tsp Salt
2 tsp Vegetable oil (I use olive oil)
3/4 Cup Lukewarm milk (2% is fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)

Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than ¼-inch thick.

Transfer the tortilla to a hot, dry skillet or griddle (cast iron is best). It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.