Maggie asked about pasty problems... Basically, the pasty-ness didn't
bother me. I noticed that if I made corn tortillas, they seemed to turn
out a bit less pasty (I just added a bunch of cornmeal). I'm sure there
must be something you can add to help with having too much excess flour...
perhaps a thicker liquid than water, like soy milk? The wax paper is a
good idea, too - I'll have to give it a shot.
Paul asked about rolling... you can roll them to whatever size and
thickness you desire. I haven't had any problems with them breaking apart
or anything like that. Sometimes (fajitas, for instance), I want thicker
tortillas, so I don't even roll them and just smush with the palm of my
hand. Also, to make taco shells, I cook them for a little while on one
side and then fold it over and cook the outsides.