how do you make homemade Tortillas?

Answer 1

Hi !!!!
Here you go...

Flour Tortillas

Ingredients:
2 cups un-sifted Bread Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Lard, chilled
3/4 cup Warm Water

Directions:
Mix the flour, salt, and baking powder in a bowl. Add the lard and mix in with your fingers until you have completely crumbled it in. Slowly add the warm water and mix with a large spoon. Take the ball out and put on a "floured" board and knead 3-5 minutes-until elastic. Store in a warm place inside an oiled, plastic bag for 1 hour. Pinch off pieces of dough about the size of a golf ball (1 inch) and let rest 15 minutes. Roll the balls into circles approximately 7 inches in size. Cook on a HOT (450-degrees) griddle turning only once. Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag. The best homemade tortillas by far!
Yield: 9-10 tortillas.

TIP: tortillas are best eaten hot right off the griddle (comal). You can refrigerate and freeze them as well. To freeze tortillas: wrap tightly in a plastic wrap and place inside a ziplock bag. When ready to use: thaw at room temperature, remove plastic wrap, rewrap in foil with a moist paper towel inserted, place in a 250 degree oven for 15 minutes.

AND...

Corn Tortillas

Ingredients:
4 cups masa harina *
1/2 tsp. Salt
21/2 cups hot but not boiling water

*Masa harina (corn flour) can be purchased in most supermarkets. Quaker and Maseca brands are both excellent. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out.

Directions:
Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.

To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the tortillas are cooked. Serve right away as this is when they are the best.

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Answer 2

http://www.texasrollingpins.com/tortillarecipe.html
(THESES ARE YUMMY)

Also this one:
Flour Tortillas
Serving Size : 12

4 cups Unbleached all purpose flour
2 teaspoons Salt
4 teaspoons Baking powder
2 tablespoons Vegetable shortening
1 1/2 cups Warm water or more if needed

In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes.
Divide the dough into 1/4 cup (3 oz) portions and form them into balls.
Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.
Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.

Answer 3

If you want to make a good flour tortilla, then you will need the perfect ingredients:

-500 GRAMS OF WHEAT FLOUR.
-1/3 TABLESPOON OF IODIZED SALT.
-150 GRAMS OF LARD OR SHORTENING.
-1 TABLESPOON OF BAKIND POWDER.
-1 CUP OF HOT WATER, APROXIMATELY.

Mix the flour with the salt and the baking powder, add vegetable shortening or lard. Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands. Knead the dough for a few minutes. Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.
Knead the dough for a few minutes.
Pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like.
Heat up the comal. You will want to set it at medium to high
heat. If it is too hot the tortillas will cook too fast.

Eat them with your favorite food or make delicious tacos, don't forget about the beans.

Answer 4

well, you pretty much follow the recipes that these pple gave you..but my mom makes awesome tortillas and she always just puts the amount of ingredients that she thinks is right...hers are soooo good!...