1 1/2 cups all purpose flour plus additional as needed
1 cup of whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter or olive oil
7/8 to 1 cup hot tap water (about 110°F to 120°F)
1. To make the dough: In a medium-sized bowl, whisk together the flour, baking powder, and salt.
2. Add the butter, or oil, if you're using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the butter or oil into the flour until it disappears.
3. Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together.
4. Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. Gradually add a bit more flour if the dough is really sticky.
5. Divide the dough into 8 pieces. Make a small ball with each piece and flatten slightly. Cover and let rest for about 30 minutes.
6. Preheat an ungreased cast iron skillet or pan over medium high heat.
7. Take roll one piece of dough at a time into a round about 8" in diameter.
Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.