Whole Wheat Tortillas
4 teaspoons oil (I used olive oil)
3 teaspoons baking powder
2 teaspoons salt
1 cup warm milk
1/2 cup warm water
1 1/2 cup All purpose Whole Wheat flour
1 1/2 cup All purpose Unbleached flour
In a bowl, mix your dry ingredients and oil. Add warm milk and mix well. It should still need more moisture so add a small bit of the warm water at a time, mixing well before adding more. The dough should be sticky but not a stiff batter. Turn dough onto floured surface and knead for about 5 minutes, cover with damp cloth and let rest about 15 minutes.
Divide dough in half then each half in half again. Do this till you have 16 fairly equal pieces. Roll each piece of dough into a ball shape and then cover with damp cloth again to let rest another 5 minutes.
While you are waiting on the dough, get a pan out that can hold heat, what I saw suggested was a cast iron pan, which I only have a grill pan made out of cast iron, so I used my non stick pan and kept the heat at medium but made sure it was ready before cooking the tortillas.
When your dough is ready take a dough ball and flatten it with the palms of your hands to start the round shape. On a lightly floured surface, take a rolling pin (I don't have a tortilla press so I went old fashioned :) ) and roll out your dough to your desired thickness. The baking soda in the dough lets it puff up and you will get some bubbles when cooking so if you like yours thin make sure they are THIN or you'll still have puffy ones (another way to do this is use only whole wheat flour as it doesn't rise as much).
Place the tortilla in the hot pan and let cook about 30 seconds (yes I did say seconds) and then flip over and let cook another 30 seconds then set on a plate to the side. Rinse and repeat until all 16 tortillas are done. I suggest that you use that damp cloth to cover your cooked tortillas to keep them from drying out while you're cooking.
