Half AP wheat flour and half masa harina. I saw some pre-made but uncooked tortilla in the store the other day and snagged a packet. They were pretty good. I saw that they were half and half and checked for recipes online. I went with the simplest recipe: 1 c. AP flour, 1 c. masa, 1/4 c. lard, 1/2 tsp salt – cut the lard into the flour mixture and add a scant cup of water. Too wet and they will stick to the tortilla press. Knead into a nice dough ball.
Cover the dough in a bowl and let rest for 20 minutes or so. Pinch off enough to roll into golf ball sized portions. I noticed that there was gluten formation due to the wheat flour but they still pressed nicely in my tortilla maker.
Cook dry on a hot griddle for about a minute per side. You want to see the blackened spots. The recipe made 12 tortillas, each about 5 or 6 inches.I served them doubled up like I would with the more fragile 100% masa tortillas but they were robust enough to not need it.