I grew up with a g'ma who makes the best home made tortillas. I've been trying for years to replicate the taste and texture and I FINALLY got it down. I discovered that technique is just as important as ingredients and they're not hard to make at all, if you know how. Here it is:
Put some water on the stove to boil. Meanwhile,
2 C all-purpose or bread flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp sugar
Dump in 1/4 C Plain yogurt
(This is important!) Don't just stir it around. You will get a bowl of half dry stuff and half gooey mess. What you want to do is use the same technique for cutting the fat into pie crust. Using two butter knives (one in each hand) scoop underneath the yogurt and kind of, um, "fluff" it up, incorporating the flour into it, a little at a time. After a minute or so of this, the dough should look like bread crumbs with some marble sized chunks. If you have a big chunk, cut it into little pieces. (You could also use lard, which is more authentic, but I think they taste just as good with the yogurt and have like 1/3 the calories.)
By now the water should be boiling. Take it off the stove and drizzle a couple of tablespoons over the flour, to start with. Stir it around, adding water in little bits until it is the consistency of bread dough.
Knead the dough for several minutes, dusting with flour as necessary.
The dough should be soft, stretchy and slightly sticky. Cut it into 8 equal pieces. Roll the pieces into balls, then let them rest for 10-20 minutes on the counter, with a piece of plastic wrap on top. (This step is also important. You will not be able to roll them out smoothly ifyou don't let the dough rest.)
Put a skillet on the burner, set to slightly higher than medium heat.
Flour your counter and rolling pin and go at the dough balls. The technique for getting a round tortilla is to not roll over the ends. Moosh the rolling pin into the middle of the ball and roll back and forth to about 1/2" from each end. Turn the tortilla 90 degrees and repeat until have a pretty thin round, about 8 inches across. Do not stress it if they are not perfectly round (or round at all). They taste just as good!
Set the tortilla in the pan. You will notice it shrink as soon as the heat hits it. You can hold it in place for a couple seconds to keep that from happening (if you've got an iron heart and fingertips to boot) but it's not necessary.
Roll out your second tortilla while the first is cooking. You will notice bubbles starting to form on the one in the pan. This is a good thing! When a lot of the surface area is covered in bubbles, flip it over. I just grab it with my hand, but you can use tongs or a spatula.
Let it cook for another 30 seconds or so, then flip it back over. Now, using a clean dishtowl that's been folded over several times or a pot holder, press the tortilla into the pan. You wanna kinda press a single area for a second or two, then left and press a different part. Be careful, though and watch out for steam; it will burn you. This is the most fun part because the tortilla will whistle and puff up like a balloon. (Strange, but true.) When it's all puffy, you know it's done. (That's my new slogan. Heh.)
You will see several dark brown dots and circles on the tortillas. This is normal. However, if the spots are black, they heat is a little too high, so turn it down.
Note: The puffiness is the sign that you've gotten the dough right. If they don't puff, it's not really a big deal. The will probably still taste ok, but the texture won't be quite as good.
Whew, longest post ever. I hope you guys like this tute. If you have any questions, don't hesitate to ask.