I've run across several recipes and suggestions for flour tortillas. Here's what I've currently got:
SUGGESTIONS: A mexican cook who makes lots of tortillas said the best ratios are: For every part flour use 20% fat (lard, shortening or butter), 40% water, 1% baking powder and 2% salt.
Next, this following recipe is from the King Arthur Flour website, it was highly recommended by someone on Reddit.
King Arthur Flour
Ingredients
2 1/2 cups King Arthur Unbleached All-Purpose Flour, plus additional as needed
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup lard (51grams); or butter, shortening, or vegetable oil
7/8 to 1 cup hot tap water (about 110°F to 120°F)
Ground black pepper
Instructions
1. To make the dough: In a medium-sized bowl, whisk together the flour, baking powder, and salt.
2. Add the lard (or butter, or shortening; if you're using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out.
3. Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together.
4. Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour.
5. Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 30 minutes (see tips at left). If you wish, coat each ball lightly in oil before covering; this ensures the dough doesn't dry out.
6. While the dough rests, preheat an ungreased cast iron griddle or skillet over medium high heat, about 400°F.
7. Working with one piece of dough at a time, roll into a round about 8" in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.
This following recipe is from WP.
Ingredients
4 cups (500 grams) bread flour
8 tablespoons (113 grams) rendered lard, bacon or duck fat, slightly cold (see NOTE for substitution suggestions)
1 teaspoon kosher salt
1 cup (240 milliliters) warm water
1. Place a large plate and a clean tea towel near the work surface. In the bowl of the stand mixer, combine the bread flour and the lard, the butter or the combination of shortening and butter. Add the salt and water. Using the paddle attachment on medium speed mix for 2 minutes until the dough is soft and smooth. (If making the tortilla dough by hand, mix the flour and fat together in a large bowl. Using your fingers, work the fats into the flour until pebbly, then pour in the water and work with your hands until the ball of dough comes together and the sides of the bowl are clean. Remove the dough to a lightly floured work surface and knead until silky and smooth, about 8 minutes.)
2. Lightly dust the work surface with flour. Scrape the dough out of the bowl and divide into 12 equal pieces, each weighing about 65 grams. (If your skillet is less than 9 inches in diameter, divide the dough into 14 balls, about 55 grams each.) Working with one piece of dough at a time, flatten it into a disk and pull in the edges to form a ball. Lightly roll the ball under your palm until smooth and round and place on the reserved plate, seam side down, draping with the tea towel. Repeat with the remaining dough pieces. Let the dough rest for at least 1 hour and up to 2 hours.
3. Heat an ungreased 9-inch or wider griddle or skillet over medium heat. Have a large plate covered with a clean tea towel next to the stove. The griddle or pan is ready when a few drops of water tossed on the surface sizzle and evaporate immediately.
4. Lightly dust the work surface with flour. Working with one dough ball at a time, flatten it into a disk and flour it on both sides. Flour a dowel or a rolling pin and roll the dough, turning and flipping it over so it does not stick, until you get an 8-inch wide disk thin enough to see your hand through it.
5. When the tortilla is rolled out, drape it over your hand and transfer carefully to the griddle or skillet. Do not allow it to pleat or fold. Carefully, lower it onto the hot surface. The edges will immediately start to cook, changing from translucent to opaque, rising off the surface. You might hear sizzles or pops as the tortilla blisters across the surface; after about 1 minute, use a spatula to lift and flip it over. There should be a scattering of browned freckles on what is now the top of the tortilla.
6. Carefully and lightly, use your fingertips to tap the tortilla here and there to encourage air bubbles in any areas that haven’t blistered. Cook until the underside is freckled with brown dots, 1 to 2 more minutes, and transfer to the towel-draped plate. Wrap the tortilla in the towel to keep it warm and to slightly steam it. If tortillas darken too quickly, raise and lower the heat to maintain a proper temperature in the pan.
7. Repeat with the remaining dough balls, rolling out each tortilla, carefully placing it on the hot surface and flipping as it lightly freckles, blisters and puffs up. As each tortilla is cooked, stack it on top of the cooked tortillas in the tea towel, and rewrap so they stay soft and pliable. If any residual flour from the tortillas starts to burn in the pan, roll up a kitchen towel and carefully wipe the pan clean between tortillas.
Serve right away or place the towel-wrapped tortillas into a plastic bag (do not seal) and let cool completely before refrigerating. If freezing the tortillas, remove the towel beforehand.
Serious Eats has TWO recipes for flour tortillas. One recipe makes very thin almost see-through tacos loaded with lard, which they prefer as an accompaniment for "grilled and roasted meats and seafood", and they also said it wouldn't be surprising to just eat them plain. The other recipe makes thicker chewer recipes according to them for "quesadillas, breakfast tacos, and queso fundido". Rather than post both recipes I'm just going to link to them: