2 cups All-purpose Flour
3 tablespoons Vegetable Oil or Shortening
1/2 teaspoon Salt
2/3 cup Warm Water (100-110F)
Place flour and salt in mixer, combine. With mixer on lowest setting, gently add oil. Mix 30 seconds. Slowly add water, scraping sides of bowl if needed. Mix until dough ball forms. If dough is still too stiff or dry add more water, 1Tbls at a time. If too sticky, add flour 1Tbs at a time. Mix just until combined. Cover dough, let rest 30 minutes.
Pre-heat pan/tortilla flat/tortilla press (I have one, though I suggest doing it by hand 2-4 times before buying a kitchen gadget you might not get any use out of otherwise). Place one small ball (approximately the size of a quarter) in bottom center, towards rear of tortilla press. If using a pan, roll circle out on lightly floured wooden board until you can see the wood-grain through the dough. I know it will take a while, but the dough will puff when cooked, so you want them as thin as possible without ripping.
Cook about 1 minute per side, until bubbles form and a few golden brown spots appear on cooked side. Turn and repeat. Keep tortillas warm by covering with a clean cloth. You can cool completely, bag and refrigerate up to 3 days, or freeze for up to 1 month. Makes 10-12 tortillas.