Figured it's about time I added something here. Was going to write about my last attempt to make mozzarella, but I'll go with my home made tortillas instead. And no, it has nothing to do with the cheese turning into a block of rubber that looked suspiciously like a brain. Yeah, I'll post pictures later...
Anywho, found a recipe for tortillas in Ruthie's recipe folder.

5 cups of flour
2 tsp Baking Powder
Pinch of salt
2 tbs of shortening
1.5 cups of boiling water

No idea why it called for boiling water, and I don't like the idea of using trans-fats in my food, so shortening was replaced with canola oil. I've tried before with olive oil, but I found it gave it a slightly bitter taste. Certainly healthier, but in this case I sacrificed health for flavour. Anyway, mix it all together and kneed the dough until it's smooth and elastic. The dough I made felt maybe a little too dry, and could have included more water, but I decided to use it anyway. Form the dough into a round ball, coat it with oil, then let it stand covered for 10 minutes. Then form little golf-ball sized balls of dough and roll out your tortillas to your desired thickness. That's the hard part. It would probably help if my work bench was flat and my rolling pin a bit heavier, but oh well.

Then cook the other stuff that's going to go into your tacos, fajitas, whatever, and then about 15 minutes before you're about to eat, cook the tortillas on a frying pan on medium-ish for 30 seconds on each side. The more you cook, the crispier, the less you cook, the softer, duh. You should be able to make 20-30 tortillas. The recipe says 60, but I think somebody should tell the author they're dreaming...

Photos to come later... (once I figure out how to work with photos and Drupal)