Most of the time I'm too lazy.
The majority of the time I don't feel like all the extra dishes.
Which I guess is the same as being lazy.
But I really should make homemade tortillas more often. They're soft and chewy and not at all like store-bought tortillas. All around heavenly.
One of the most simple and delicious things to do with homemade tortillas is to spread them--still warm--with a little butter and eat as is. Sigh.
Mix the dry ingredients together. Add the Crisco and work it in to the dry ingredients until the mixture is coarse and resembles little pebbles. I'm a big fan of using hands for this.
Cover the tortillas so they don't dry out.
2 cups unbleached all-purpose flour
3/4 tsp. baking powder
2/3 cup warm water
In a large bowl, mix flour, salt, and baking powder. With your fingertips, rub in the shortening until crumbly. Stir in the water and knead lightly to a soft dough. Cover with clear plastic wrap and leave to rest for 15 minutes. Divide into 12 pieces and shape into balls. Roll out on a lightly floured surface in 6-7" rounds. Re-cover to keep moist as you prepare to cook them.
Heat a heavy frying pan or tortilla griddle and add one tortilla. Cook for 1 1/2 to 2 minutes, turning over as soon as the surface starts to bubble. It should stay flexible. Remove from the pan and wrap in a clean dishtowel or place in a tortilla warmer to keep warm while cooking the remaining tortillas. Optional: Brush with butter just as you are about to serve.
Notes: can sub some wheat flour for white.