I would like to make a tortilla that is softer and more elastic, allowing for large burritos with lots of filling
I've been using the following recipe below which yields good results, however it is not soft or elastic enough to handle large amounts of filling.
1/4c butter 1/2c water 1/4 tsp baking powder 1 3/4c flour
I knead the dough and then immediately cook.
The tortillas taste great fresh, but after sitting in a zip-lock bag for a few hours the become much less pliable. I generally re-heat them with a damp towel in the microwave which makes them pliable enough to wrap filling in.
I've read this question about how to make "Big, Fluffy" tortillas, and it notes letting the dough rest is a key step. I did try this, and I ended up getting more air bubbles but other than that they are pretty much the same.
I would like to figure out how restaurants like Moe's make and prepare their tortillas which are suitable for large burritos. I am open to suggestions in technique or ingredients.