Jeremiah,
Flour tortillas are well worth the little effort they take to make.
Flour Tortillas
Per Cup of A/P Flour {150g}
1/4 tsp salt
1.8 tsp baking powder
40 ml. Olive Oil {35g}
80 ml hot tap water
Combine dry ingredients. Cut in oil with a pastry blender to a coarse
meal consistency. Add hot water and mix to form a rough dough and
then cover and rest the dough for 20 to 30 minutes. Knead briefly
then divide the dough and form into balls. About 100 gm works well
for a 9 inch tortilla. Dust with flour and cover with plastic wrap
for at least 20 minutes or up to 3 hours.
Form dough into flat rounds with fingers then roll out the tortillas
one at a time keeping the dough balls covered. Roll from the center
out to keep the round shape. Irregularity does not effect the taste.
Also, you can vary the thickness to suit your taste.
Cook on cast iron griddle (Comal) turning when the bottom has browned
areas and there are bubbles on the top. Turn and cook, transfer to a
warm plate covered with towels. I usually use three, one on the
bottom, then two on top with plastic wrap between.
It will take some practice but you will come up with great tortillas.
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