Making your own tortillas is not an overwhelming task. You just have to think about doing it a few hours before you should need them or, better yet, you can make them days in advance and always have some on hand for a quick snack or dinner.
1 3/4 cups flour (I use whole wheat)
1 tsp. salt
1/4 cup oil or shortening (I use olive oil)
1/2 cup warm water
Combine flour and salt in mixing bowl. Stir in the oil or cut in the shortening until well distributed.
Knead well (3-5min.).
Refrigerate the dough 4-24 hours to make it easier to work with.
Dived the dough into 8 pieces and, with a rolling pin, roll out into 8-10" circles.
Cook quickly on an ungreased hot skillet or griddle flipping to cook both sides.
If to be used right away wrap in towel to keep warm until served. Or cool on drying rack and store in an air tight container; refrigerate or freeze.