Quoted:
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...
the canned brown bread is, as someone else mentioned, not a bread for smaitches. and i haven't tried a Canwich yet... but i'm not expecting that to have great bread.
someone here in SF was saying how easy it is to make tortillas from scratch and posted a recipe. i saved it somewhere... FOUND IT!
sounds simple enough. i just haven't gotten around o doing it.
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.