I looked at dozens of recipes and put together a very basic, simple recipe that met my needs. You can add 1/4 tsp. of salt for a approx. 23 mg. of sodium tortilla, or 1/2 tsp of salt for approx. a 53 mg. sodium tortilla. You can use a Bread Machine or Stand Mixer to do the mixing and kneading for you!!!
Be sure to keep cooked tortilla's refrigerated if not eaten within a day or two since there are no preservatives.
1STAND MIXER METHOD: Add flour, seasoning if desired, water and oil. Using a dough hook, set on stir and let the dough mix. Scrape the sides of bowl after a few minutes. Let the machine work the dough for about 7-8 min. Add more flour as dough is working if it is sticking to sides or bottom of mixing bowl.
2BREAD MACHINE METHOD: Place water and oil in bread pan, then salt if desired, then flour. Place on Dough Only cycle and let your machine do the work.
3Once mixing and kneading is complete, divide dough into small portions (I made 14 out of mine and they made 6-8" tortillas). Form into a ball, roll out on floured surface as thin as possible.
4Brown in very hot cast iron skillet or on comal or griddle. Cook on each side just a few seconds till browning begins.