My flour tortillas are never as thin and flat as storebought. When skilleted they tend to puff up and reduce in radius, ending up looking much like naan or other flatbread unsuitable for burritos.

https://www.kingarthurbaking.com/recipes/simple-tortillas-recipe

Probably my rolling technique. Maybe would benefit from a real rolling pin instead of a wine bottle. Or maybe kind of oil? Is EVOO not best? Or are they an artifact of mechanization that can't be achieved by hand?

(They're still tasty. But I wanted a burrito.)

#cooking