500 g flour
9 cl of vegetable oil
1 tsp of salt
1 tsp of baking powder
1/2 tsp. Sugar
300 ml milk or water
2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
1⁄2 teaspoon salt
1⁄4 cup vegetable shortening or 1⁄4 cup vegetable oil
1 teaspoon baking powder
1⁄2 cup warm water (may possibly need to add more, up to 3/4 cup) or 1⁄2 cup milk (may possibly need to add more, up to 3/4 cup)
Sift the flour, salt & baking powder into a large mixing bowl.
Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
Add the milk or water, working the liquid into the dough until a sticky ball forms.
Wrap in plastic and let rest for at least 30 minutes.
Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
http://www.geniuskitchen.com/recipe/flour-tortilla-recipe-204109
375 g all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
72.67 ml vegetable oil
250 ml warm water
Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
Transfer dough to a well-floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
When the pan is very hot, place one dough circle into the pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.
Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.
https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/
https://www.allrecipes.com/recipe/157642/homemade-flour-tortillas/