For chewy, you need to forget any hard-learned lessons about not over-working your dough. You WANT the gluten to get developed. Make sure you're using a good hard-wheat (high-gluten) flour, and knead it until it's kinda springy. It's hard work...which is why I'm SOOOO glad to be living in the Land Of Ten Million Tortillas!
Of course, you could go to a Mexican-foods website and buy as much as will fit in your freezer...
I have never made flour tortillas, but I found this recipe in my copy of Elena's Famous Mexican and Spanish Recipes, copyright 1944.
TORTILLAS DE HARINA (Flour Tortillas)
4 cups flour
2 teaspoons salt
6 Tablespoons shortening or oil
1 to 1¼ cups lukewarm water
Sift dry ingredients, add shortening, working it into the flour. Stir in 1 cup water and form into a ball; if necessary use more water, until bowl is clear of all dough. Knead well on floured board and make balls the size of an egg. Let them stand for 15 minutes; then roll out with a rolling pin until they are the size of a salad plate. Place on hot ungreased skillet or griddle on top of stove, and cook for about 2 minutes on one side, then turn to other side and cook about 1 minute longer. These are at their best when freshly made, although they may be warmed over.
I did not edit this recipe, and no mention was made as to how many tortillas resulted from the amounts of the ingredients mentioned.
Buona fortuna! (I know that it's Italian, not Spanish)