Homemade Four Tortilla suggestions

Either of those recipes will work just fine; their ratios of flour:water:fat aren't radically different. The addition of baking powder won't tenderize the tortilla, it will just make it a bit flakier/have puffier bubbles when you cook it (baking powder is heat-activated).

It sounds more like a problem of under-kneading and/or using too much flour. An under-kneaded dough wants to stick to everything else, rather than stick to itself. You must manipulate the dough to the point where it is cohesive; don't just mix until the flour is moistened, but keep going: feel it change texture under your hands and become less sticky and more structured.

Regarding the too much flour, Alton Brown's recipe calls for 7 oz flour--that's 7 oz by weight, not volume. So use a scale to make sure you have the correct amount of flour. The other recipe calls for 3 cups: depending on how you pack the cup, you can end up with far too little or far too much flour. If you don't have a scale and must measure by volume, stir the flour, then sprinkle it into a dry measure cup (not a liquid volume wet measuring cup like Pyrex)....overfill slightly, then level it off with your finger or knife. This is far more accurate than sticking the cup into a bag of flour and pressing it against the side of the bag. Packing the cup ( x 3) can give you as much as 2-3 ounces more flour than you want.

Stuff like bread and tortillas requires craft knowledge--you need to do it repeatedly to get it right. Kneading is a skill learned with hands in the dough--or by closely observing the changes in texture while using a mixer or food processor. Don't give up. Flour is cheap, do it again and the texture will improve.

Also, resist the urge to add flour when rolling. Make the dough a tiny bit drier on your next go-round, and you won't need to flour it quite as much. Don't hurry the resting period after you divide the dough...the gluten you developed while kneading needs time to relax.

Combine the 2 recipes. Take the vegetable oil out of the random and replace it with the lard from Alton's. This will make the dough easier to handle
(less sticky. Then you shouldn't have to use as much flour during pressing. Also try using a tortilla press instead of rolling and pressing.

I was thinking it was more technique than the recipe being faulty. There's no way these two could have this many positive reviews and yield my resulting product.

I'll try the suggestion of mixing the two recipes. I'll give the posted recipe a shot too. I am on a mission to get this right, because bery few things are better than fresh tortillas.

ETA: I do have a press and is what I used. Definitely better than rolling pin imo