Exploration of the baking isle at the supermarket lead to the discovery of tortilla flour. The bag came with a recipe, which I dutifully followed, substituting butter for shortening (bad trans-fat, bad). The tortillas that emerged were no worse in taste than the storebought ones -- in fact, freshness made them tastier -- but they were not round, were not uniformly thin, and probably wouldn't have lasted as long had we not eaten them on the same day.The bag says: mix flour and salt, work in the butter, stir in the water until dough forms; knead the dough, wrap in plastic, leave at room temperature for 30 minutes; knead some more, cut into 8-12 pieces, roll them into round shapes, and toast them on a skillet at medium heat until each side browns.
2 cups tortilla flour
1/2 tsp salt
1/4 cup butter
1/4 cup water