We love Mexican food at our house, and homemade tortillas just takes it to a whole new level. Of course it's way more work than buying tortillas, but it's worth it. They are soft and pliable and delicious. I got this recipe from my mother-in-law and I've made it several times and several ways. The recipe calls for shortening or lard, but this last time I made them I used butter and it was great! Of course butter is way better for you than shortening and I don't usually have lard around, so from now on I'll be using butter. You may even be able to use oil, but I've never tried it. Also, it says to divide into 12 pieces. I like my tortillas a little bigger, so if you want 6-8" tortillas, do 12; or if you want 10" do 8.
Oh, also, I tend to think they become softer if you let them rest, covered with a towel or something, for a little while before you dig in, so I usually make them a little ahead of time (I sometimes stick them in an un-zipped ziploc bag while they're warm). The heat kind of keeps them moist and they seem to be softer and easier to work with that way.
4 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
4 T. butter, shortening, or lard
1 1/2 c. warm water
In mixing bowl combine dry ingredients. Cut in fat (butter, shortening, etc.). Add warm water, a small amount at a time to form a dough (you may not need all of it; this part is kind of like making pie dough). Knead dough until smooth and elastic. Cover and let stand 10-15 minutes. Divide dough into 8 or 12 equal-sized pieces and flatten with hands. On floured surface, roll out each piece of dough as thin as you possibly can! The thinner the better because they will thicken up when you cook them. Cook on a hot ungreased griddle about 3 minutes on each side until lightly brown.
Eat plain, with butter, cheese, or stuffed with goodness like we did: spanish rice, shredded chicken, salsa, guacamole, lettuce, sour cream, tomatoes, and cheese.
Source: Adapted from Debbie Nowland, my mother-in-law :)