Another UPDATE- an alternative with half corn flour for an different flavor and texture!
UPDATE to include my long overdue soaking method!
These are made in the Sonoran style, the very thin tortillas with no leavening used. They are simple, and more delicious than you can imagine! Based from: The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico*
Easy Tortillas (makes 12-14)
2 cups white wheat flour (spelt may be substituted); or use half wheat flour and half corn flour (not cornmeal)- make sure it's organic to avoid GMO products!
3/4 teas. salt
3 Tablespoons lard, or butter
1/2 - 3/4 cup cool water
2 teaspoons of acid medium- I use cider vinegar, but lemon juice or even whey would work fine.
Mix flour and salt together. Slowly blend in the water, until the dough comes together in a shaggy ball. Let soak at room temperature for 6-8 hours.
Add in the butter in small chunks (or other fat) and then cut into the batter with a fork or pastry cutter.
Roll dough into 12-14 equal sized balls. The smaller they are, they smaller your tortillas will be when rolled, and easier to work with.
Let these rest for about 10-15 minutes. To avoid sticking, you will want to oil them slightly.
After the dough is done resting, you will need to roll out the balls into circles, approximately 1/16 inch think, or as thin as you can get them. I find this is easiest if the surface, dough, and your rolling pin are all well-floured. Roll out the dough about halfway, then flip it to further reduce sticking. I roll all the dough out at once, then cook them. If you do this make sure not to put the tortillas on top of each other because they will stick. I lay mine out on a baking sheet with towels in between the layers.
To cook, simply turn a dry pan (I use a cast iron skillet to ensure they do not stick) to medium low, and place the dough in. After 1-2 minutes, flip and cook for another minute. These can be used in any dish where you would normally use purchased tortillas.
The update of half wheat flour and half corn flour is very tasty. It makes them more like corn tortillas in taste, but they are still very soft and light since the flour is ground so fine. If you are using your own homemade or puchased corn meal, the recipe should still work. However, you will almost surely need a tortilla press to make them!
I hope you try these out- be sure to leave a note if you do and let me know how it goes!
This is posted at Homemaker Mondays on 11th Heaven's Homemaking Haven - visit to see lots of great posts!
*(link to Amazon will take you to an affiliate link, but this book is a wonderful resource and I do recommend it for true Mexican cooking)