flour tortillas  10/10
2 c all purpose flour
1/2 tsp salt
1/4 tsp baking powder
1/4 c shortening
2/3 c warm water

in a food processor, process flour, salt, baking powder, and shortening until mixture resembles fine meal.  
with motor running pour water down feed tube and process until dough forms a ball.  or combine dry ingredients in a bowl; 
cut in shortening until the mixture resembles fine crumbs.  stir in water with a fork.  turn dough onto a floured board and 
knead until smooth, about 1 minute.  shape into a ball. Alternatively, use a food processor.

divide dough into 8 equal portions for 8Ó tortillas, 12 portions for 6" tortillas; keep dough covered to prevent it from drying out.  
on a lightly floured board, roll out 1 portion at a time to make 1/8 inch thick circles
as each tortilla is shaped, place in preheated skillet.  cook 30-60 seconds minutes on each side until bubbly and browned.  
stack cooked tortillas in an insulated tortilla warmer or covered dish or wrap in a clean towel to keep warm and soft.  
serve warm or let cool, wrap in airtight container and refrigerate.  to reheat, individually place in a heavy ungreased skillet 
and cook on medium heat 1 minute on each side

makes 8 large or 12 small tortillas

Alternate version for ingredients available in Europe:
1 200 mL c of fine ground white wheat flour
2 tbsp vegetable oil (not olive oil)
1/4 tsp baking powder
1/4 tsp salt
Combine all of the above.  Make a soft dough.  Roll into 3 6" (15 cm) flat tortillas.  Cook on high about 30 seconds on either side, until browned.  (No oil in the pan.)


source:  The Book of Regional American Cooking:  Southwest.  Jan Nix.  HPBooks.  1993 Price Stern Sloan Inc.

Notes:  It is very easy to cook these too much.  You may have to play with the temperature and the time a little to get it to work.  On my stove
I put a frying pan on a burner at 4.5 (The highest setting is 9.)  I believe this is about 375F.

These are now a staple of my diet.  I never buy tortillas anymore.  Homemade tortillas make the difference between edible Mexican food
and great Mexican food.