I use 3 cups of all purpose flour, 3t baking powder, a pinch of baking soda, 1 teaspoon salt. Mix together in a food processer. Stop the food processor, add 1/2 cup light mayonnaise, replace cover and mix again. Use 1 cup hot water and with processor running add hot water through the feed tube until you have used about 1/2 cup of the water. At this point watch the dough and add water a little at a time until it pulls away from the sides of the container.
Stop adding water and turn off the processor. At this point pulse it several times until dough is "kneaded", about 8 times. Empty out on a floured board and form into a ball. Place in a bowl sprayed with Pam and cover. Let rest at least 1/2 hour to allow the dough to relax. After this, heat a cast iron griddle or cast iron skillet on medium heat while you form the dough into golf ball size rounds then form into flat rounds about 3" in size and set aside. Cover with a towel.
This will make about a 7" round tortilla. Use a bit larger ball for a larger tortilla. By this time your griddle should be hot. Test with a drop of water. If it dances, it is ready (I like to spray with Pam and wipe with a paper towel before cooking tortillas).
Roll out your rounds of dough on a floured board turning about 1/4 turn until desired size. Add flour to the board as necessary if it is sticking, including a bit on the tortilla top and rolling pin. Put on the griddle and start to roll out another round while watching the griddle. Once you see blisters on the surface lift an edge to check for browning. It should be lightly browned, then flip. Then check bottom periodically for light browning. It is done. Place on a towel tiling them as they are done and cover with another towel. Store in a plastic zip lock bag when completely cool to keep moist and tender, pressing air out before sealing.
They can be successfully frozen this way. I like to freeze only the amount we can use in 2-3 days. That way they always taste fresh. Reheat in the microwave only what you will eat for only 15 seconds or you will have crackers.
NOTE: You will soon know just by looking at the surface when it is time to flip the first time. When processing the dough, the less water you add the stiffer the dough.