Ok any tips and tricks? I have done ok so far , but my result has been tasty but more soft and crumbly than I would like. My favorite flour tortillas have been fresh, from the factory when we visited Tucson. They had some areas that were almost transparent, and also had a very slight stretch to the bite.
This is the recipe I have used,
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard ( cut all together then add)
about 1 1/4 cups warm water
and I kneaded it moderately ( 5 min by hand) and let the dough rest 1/2 hour.
and I am using good quality
Arrowhead Mills Organic White flour, which is from hard wheat, and I expect has a good amount of gluten.
Any help appreciated