First of all, I would like to say, that the best way to cook these tortillas is with someone else. Someone with whom you can enjoy a glass of wine in the kitchen, working together while you chat. Then, they will be perfect.
2 cups strong bread flour
1 tsp salt
2 tablespoons lard or goose or duck fat
boiling water, about a cup
Mix the flour and the salt together then rub in the fat. While stirring with a wooden spoon, add enough boiling water to form a dough then knead briefly. Wrap in plasitc and rest for an hour. Heat a cast iron frying pan to hot.
Divide into 12 pieces and either using a tortilla/chappati press or a rolling pin form circles as thin as you can, cooking them for 30 seconds per side, or until then have golden patches and are puffy, then wrapping in a teatowel to keep warm and soft. This is where a kitchen partnership is so good ; one person rolls and the other cooks, all easy, no fussing (and no forgetting to turn that one which is now burning because you were busy rolling).