This is interesting. Adding a small amount of instant potato flakes to your tortilla dough will make them stay fresh longer.
In my bread baking adventures, I learned the value of dough enhancers and conditioners. So I started looking for substitutes that I would not have to go to the health food store for. Lecithen, from egg yolk, is recommended as a dough conditioner. But so is a crushed vitamin c tablet. And instant potato flakes.
My sources said to make sure you buy potato flakes, not granules or buds. I'm going to try this tonight.
Flour and Potato Tortillas
2 cups flour (all purpose)
3/4 cup water
2 Tbsp olive oil
1 tsp salt
1/4 cup instant potato flakes
Mix into a soft dough and divide into 8 pieces. Roll each piece into a ball then into a flat disk with a rolling pin or tortilla press. Heat a dry heavy skillet or griddle to med high and brown each tortilla, 1-2 minutes per side, and move them to a clean towel, flipping one end over the tortillas to keep them warm.