Masa, lard, a little lime juice and salt.
Work together until the dough is as soft as a baby’s butt.
Make dough balls the size of my fist.
If you don’t have or don’t want to use a tortilla press, use a rolling pin or a rolling stick.
Cook in dry cast iron skillet or on dry griddle.
(The “size of my fist” is “normal.” Hope that helps! 
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I made flour tortillas all the time with an electric press. In fact, I had more problems making the corn tortillas than the flour ones.
You can also make tortilla-like products out of a crepe batter, but they need to be fried instead of eaten soft. But they’re sure light and flaky when made that way! Come to think of it, they have corn meal in them, so I guess that’s not going to work for you.
I make tortillas about once every other week. My recipe is all in my head but drachilix’s post is very similar. If you want your tortillas to be softer after you cook them on the skillet use boiling water instead of tap water. Yes it burns your hands. Yes it hurts. But the end results are worth it. You will find that after eating doughy tortillas (blech) or hockey puck tortillas (blech) that the boiling water is a small price to pay for perfection. Also, if I want a more authentic flavour I will use bacon drippings or lard in place of the vegetable shortening. Since I value my health, I don’t do that often.
Tortillas aren’t catholic, they’re pre-columbian. But the guilt in eating something so good is. Try some of that brown sugar that comes in a cone shape on the warm, buttered, fresh tortilla. You gotta grate it. tho.