Recipe from Mercedes Wood of Texas

 2 cups unbleached flour
1 cup whole wheat flour
1/2 tsp. salt
1/3 cup canola oil
about 1/3 cup warm water

Mix flours and salt. Add oil, and using hands, mix well until like coarse cornmeal. Slowly add water, a little at a time to make workable dough. You do not have to use all the water! Using a small amount of dough (about 1/3 the size of your hand), make a ball and flatten. Roll out into a circle (harder than it sounds) and cook on medium hot griddle. Brown each side well (they should not look like white napkins!). Keep warm by layering under a clean dish cloth. Makes 10-12 whole wheat flour tortillas. Use to make Mexican breakfast tacos by having different fillings handy. Store any leftover tortillas after cooling in plastic bag. Tortillas can also be spread out, layered between wax paper, and frozen. Thaw and cook as indicated.