This fits under the category "needs more work" but I think it is worth tweaking. All tortilla recipes are basically flour, salt, fat and water, but the proportions can make a difference. So, I have been trying some different recipes. I still have not been able to find hard white wheat around here so I have made mine with soft white wheat. Below I will write out my sister's flour tortilla recipe and then I will write what I did to adapt it.
What I liked: Rolled out in a nice smooth texture, tasted good when hot and supple.
What I didn't like: Dry the next day even though stored properly and they were a little "stiff" which I have found to be true using the Spectrum palm shortening when I used it for pie crust.
What I'll try next: I think I will use olive oil in this recipe to see if that helps and if i can find hard white wheat, I will try that.
Ysenia's Flour Tortillas
6 c all purpose flour (fresh milled soft white wheat)
2 t Baking Powder
3 t Salt
2 1/4 c Water
3/4 c shortening (Spectrum Palm shortening)
With hands, mix flour, BP and salt. (I use a dessert or salad fork that has the shorter tines. The shorter tines are more effective in mixing and squishing out lumps than a longer tined meal fork).
Then add shortening, mix thoroughly until mixture is crumbly (like making pie dough).
Add water a small amount at a time until a dough is formed. Knead the dough until smooth. Let rest for a couple minutes.
Pull of egg sized chunks and form into smooth balls. Start stove at medium heat, letting it war for 15 minutes. (I use a cast iron pan)
Roll Tortillas 1/16" thick. Cook on both sides.