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Hard to find locally here in GA, but easy to find online.  It's a very dense bread.  Probably a little too dense for a sandwich.  I prefer mine heated with a little butter on top, or even some cheese.  It's actually a bread I prefer to heat in the microwave as it seems to conserve some moisture in the bread vs. toasting which can dry it out.  

It's also not a bread you'd want to eat without something to drink.  Without a little coffee to go with it, it seems to get bigger the more you chew.  FWIW I like the canned cakes available as well.  

A can of bacon, 2 cans of bread, a can of butter, and 2 six packs of Diet Mt. Dew, and I'm ready to hunt for 3 days.

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What the world really needs is a good canned tortilla, in both corn and flour varieties - Almost zero wasted air space, easy to warm up, and good for everything from egg & bacon breakfast tacos to suppertime chili or enchiladas...

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What the world really needs is a good canned tortilla, in both corn and flour varieties - Almost zero wasted air space, easy to warm up, and good for everything from egg & bacon breakfast tacos to suppertime chili or enchiladas...

A word on tortillas, never ever, under any circumstances make yourself homemade tortillas. If you ever want to enjoy a restaurant or store-bought tortilla again. Homemade, hot off the fire will spoil you for ever.

One of my wives was from Sonora, Old Mexico. Some flour, a little Crisco, dash of salt, and enough water to make a dough is all it takes. Mix the ingredients together, cover and let rest for a few minutes. Grab a fistful, squeeze a wad out of the top of your fist (kind of the reverse of milking a cow's teat, this meters the dough for a consistent sized tortilla). Roll, or hand pat flat and roughly circular, cook for a couple minutes on each side, and you've got good eats. Those round cast iron tortilla pans are cheap, useful for other things, made for making tortillas, and are definitely worth the money. But they are not necessary. When we were starting out I liberated a piece of 1/4 inch sheet steel, rounded off the corners, and she made them on that for years. Any pan (or hot rock) can cook tortillas, a heavy one works best.

Here is a recipe from Cooks.com. The submitter does not call out letting the dough rest, but you really do need to let the dough agglutinate.

EASY HOMEMADE FLOUR TORTILLAS

3 cups flour
1 tsp. salt
1/3 cup vegetable oil
1 cup warm water

Combine all the flour, salt, vegetable oil, and water until it forms a dough.

Roll the dough into a big ball and take about an 1 to 2 inch pieces off. Pat the dough flat with your hands or take a rolling pin and roll into circles.

Put the dough on a flat pan on the stove and let the sides cook until there are little brown specks on both sides like you would see on other tortillas.

Submitted by: Sirena

Edit to add:
Some recipes call for baking powder, it's not needed. If you want a nice solid (not puffy), chewy tortilla it's just flour, grease, salt and water.

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Can Bread and Spam sandwich

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What the world really needs is a good canned tortilla, in both corn and flour varieties - Almost zero wasted air space, easy to warm up, and good for everything from egg & bacon breakfast tacos to suppertime chili or enchiladas...

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What the world really needs is a good canned tortilla, in both corn and flour varieties - Almost zero wasted air space, easy to warm up, and good for everything from egg & bacon breakfast tacos to suppertime chili or enchiladas...

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I'm with you. I need my tacos, even during the pokylypse! Maybe someone can point us in the right direction.

MRE Tortillas (2 tortillas per package).  Price $1.39
MRE Tortillas, 12 pack (24 total tortillas).  Price $15.00 ($1.25 each)
MRE Tortillas, 50 pack (100 total tortillas).  Price $57.50 ($1.15 each)

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I can't find it around here.

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Check Publix in the veggies aisle.  I have never had a problem finding it there.