That would be LOOKING FOR!

Iris, this is the recipe that I use. Tried and True many times over. So much better than anything you can buy in the grocery store.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

2 cups flour
1/2 teaspoon salt
1 tablespoon to 1/4 cup lard/shortening
1 teaspoon baking powder
1/2 cup warm water (might need a bit more)

.

Place the flour, salt, baking powder in food processor and pulse to
mix. Cut in the shortening and then add the warm water and process to
make a soft dough. Dough should be soft but not wet and sticky. Wrap in
plastic and let rest for at least 30 minutes.

Divide dough into 10 or 12 pieces and shape into balls. Keep covered.

Roll each ball out into a 7 to 9 inch circle. Dough should be thin.

Cook on a dry hot grill or frying pan on medium heat, turning once. Do
not over cook or they will be hard. Butter and roll up and wrap in
teatowel to keep warm as you cook the other tortillas.

(I place the ones wrapped in the towel in a low 200 oven to keep warm,
while I am cooking the rest.)

Thanks Ann!

This you need to sort of go by feel but this recipe is the best one I've tried.
FLOUR TORTILLAS
2 cups flour
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp oil (corn or canola)
3/4 cup lukewarm milk or water

Sif the flour \, salt & baking powder into a large mixing bowl. Into the dry ingredients pour the oil & mix with your fingertips to combine. Add the milk or water, working the liquid into the dough until a sticky ball forms.
Lightly dust a counter or pastry board with flour & knead the dough vigorously for 1 minute. The mixture hsould be "earlobe-soft" & no longer sticky. Let the dough rest, covered with a damp cloth for about 15 minutes. Dive the dough into 6-8 balls, cover them again with the damp cloth & let them rest another 15-30 minutes (or you can refrigerate them covered up to 4 hours.)
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 touch so you should reroll any scraps.
Heat a dry griddle or heavy skillet over high heat for 5 minutes. cokk the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Serve warm.~~

You're welcome Iris.

Ann

Ginger, Thanks to you as well -- I'll have to give them both a try and see which works better for me. I appreciate both of you taking the time to post the recipes!

No problem, Iris. Hope you like one of them.