...but maybe it's my technique/method? Most restaurants flour tortillas are fluffy, stretchy (e.g soft, pliable and not brittle) and tasty. They are almost like...well...pastry. But not mine They taste passable, but they usually are not too fluffy and somewhat brittle. Ideally... I've tried combining the ingredients carefully/meticulously, using lard or Crisco for the "oil", but they're just not "right". You guys, please---stop playing your Gretsch guitars and/or snuggling with your wives, and help me figure this out(!) I wouldn't mind a little automation to help; maybe a tortilla press? Much obliged.