Here are three different recipes for flour tortillas:

BREAD MACHINE TORTILLAS

3 cups flour
3 teaspoons baking powder
Less than 3 teaspoons slat (use 1-1/2 or 2 teaspoons)
3 Tablespoons shortening or lard
1 cup hottest tap water

Combine flour, baking powder and salt in bread machine. Cut shortening into pieces about the size of olives and drop in. Start mix cycle and slowly add tap water. Let cycle run five or six minutes, then stop machine. Remove dough from machine, cover with a warm wet towel and let
sit for 15 minutes, so dough can relax. (Do not delete this step, or dough will be difficult to form into tortillas.) Pinch off egg-shaped pieces of dough and roll into balls. Use a rolling pin to roll them into thin rounds. Heat a dry cast-iron skillet to medium. Transfer tortillas to skillet and cook until spots on the bottom are dark brown. Serve immediately. Keep warm in the folds of a kitchen towel if necessary. Makes 8-10.

SOFT FLOUR TORTILLAS

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
1/2 cup lukewarm water and additional water

Mix flour, baking powder and salt in large bowl. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in 1/2 cup water all at once. Knead in bowl, adding water 1 teaspoon at a time until mixture forms soft dough. Knead on floured surface for 5-6 minutes or until smooth. Let rest for 10 minutes. Divide into 12 portions. With a rolling pin, roll each portion into a 9-inch circle, turning frequently and adding flour as needed to prevent sticking. Cook tortillas on heated ungreased griddle until dry and brown in spots, turning once. Wrap stacked tortillas in kitchen towel to keep warm. Makes 12 servings.

HEART HEALTHY FLOUR TORTILLAS

6 cups flour
1 teaspoon baking powder
1 1/2 to 2 cups warm water
1 teaspoon salt
1/2 cup corn oil

Mix dry ingredients, add oil and blend;add 1 1/2 cups warm water. Mix well;if it’s still too dry, add a little more water;knead dough. Make into balls about the size of a medium egg, rub with oil and let rest 15-20 minutes while covered. Roll out each ball with a rolling pin. Bake on a hot griddle until bubbly on top and turn over and cook on the other side. Makes 1 1/2 dozen, 8 1/2 inches in diameter.