Soft, pliable and perfectly delicious, these flour tortillas are ready for your favorite burrito or taco fillings. Make them gluten free by substituting Gluten Free 1-to-1 Baking Flour in place of the Whole Wheat Flour.
Mix flour, salt and baking powder in a large bowl. Add oil and about ⅓ of the water. Mix gently with fingers to begin to combine. Add additional water as needed to create a soft dough, gently mixing by hand until the dough comes together. You may not use the full 1 cup of water. Cover with a towel and let rest for 5 minutes.
Meanwhile, begin heating a skillet over medium or medium-low heat.
Turn dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes. Pinch off about ¼ cup dough, keeping the remaining dough covered with a towel as you work. Shape the small piece of dough into a ball, then place on a lightly floured surface and roll to a thin 5–6-inch circle, rotating as needed.
Brush off any excess flour and immediately place tortilla in heated skillet and cook 1–2 minutes, until small bubbles form on the surface, the top looks dry and the bottom begins to brown. Flip and cook for another 1–2 minutes, until the second side has browned.
