tortillas are about 3/4 whole wheat and 1/4 white all-purpose flour. if you are using all whole wheat flour, try to use a fine mill of a softer wheat, like white wheat.
cook in a hot, dry skillet for about 10 seconds, or until the tortilla begins to bubble.
turn over and cook for an additional 20-30 seconds, or until tortilla starts to brown. flip tortilla again and cook the first side again until it begins to brown on that side as well.
while one tortilla is cooking, i will roll out the next ball of dough.
keep tortillas warm under a kitchen towel while cooking remaining tortillas.
make a large batch and freeze extras 