Whole Wheat Tortillas

Start by pouring your flours into a large bowl. Mix them well and then add your baking powder and salt. Form a well in the middle of the dry ingredients and pour your oil into it. Using your fingers, combine the oil until the dough begins to crumble. Adding about 1/4 cup of hot tap water at time, knead the water into the dough until a well formed ball begins to take shape. Once you can form the dough into a ball and it holds together, separate the dough into individual walnut-sized balls.

To roll out the tortillas, place one ball between two sheets of parchment paper and use a rolling pin to roll out the tortillas until nice and thin.

Heat a large non-stick frying pan or flat grill pan over medium heat. Place a rolled out tortilla on the pan and cook for 3-4 minutes on each side. Remove cooked tortilla from the pan and set on a plate while you repeat cooking the rest.

Use tortillas immediately or store in the refrigerator in an airtight container with sheets of parchment between each tortilla.