There's a sweet lady in my church who mentioned that she makes tortillas from scratch. I have been dying to have someone teach me. I pretty much invited myself over to her house, which is how I ended up driving 22 miles to the small town of Sutherland, NE last Tuesday, learning to make flour tortillas.
The process was much, much easier than I expected. There are very few ingredients called for in the recipe. And I use the word "recipe" loosely. My teacher was of the sort that uses measuring devices sparingly. Like all great chefs, right?
My teacher has promised to give me a recipe, but in the meantime I found THIS recipe online which is almost exact to what I made. (I'm sure they're all pretty much the same.) But it also has great pictures for each step.
Rosalee, of course, is the master of creating a perfectly round tortilla. I, on the other hand, am the master of the disproportionate. She consoled me in this way: "Don't worry. When I first started making tortillas, they looked like Africa."
You have not lived until you have tasted a fresh tortilla, hot off the comal, slathered in melty butter.