Combine both flours, baking powder, and salt in a large bowl. Stir to combine.

Add in the vegetable oil and stir until the oil is in small clumps throughout the mixture.

Slowly add the warm water into the mixture of flour. Stir well until it's combined. If it's very dry and all the flour is not mixing in, add more water about one tablespoon at a time.

Once the batter holds together, turn the dough out onto your clean counter and knead 5-7 times, just until it's smooth and soft.

Cover the dough with plastic wrap or a damp dishcloth to keep it moist. Allow the dough to rest for 20-30 minutes. This will help gluten to relax.

Cut the dough into 12 even pieces, rolling each piece into a ball with your hands.

Repeat the steps with the rest of the dough. Keep the dough you are not working with covered so it doesn’t dry out. Continue until you have 12 tortillas.

Preheat a skillet or cast iron pan to just below medium heat.

Once the pan is hot (at least 2 minutes), cook the tortillas, one at a time, two at the most if you have a large enough pan. (Tortillas should not be touching).

Cook the first side for about 30-40 seconds, just until bubbles are beginning to form. If this process takes too long, the tortilla will dry out as it cooks, and won't be bendable when cool. This is why you must preheat the pan.

Flip the tortilla and cook on the other side for about 25 seconds until golden brown spots form in place of the bubbles. When removing each tortilla from the pan, cover it with a kitchen towel so they don't dry out. If there are any remaining bubbles, they will collapse as the tortillas cool.

These tortillas are best served right away but can be stored flat in a sealed container in the refrigerator for up to 3 days. You may want to add a slightly damp paper towel over the stack of tortillas to prevent them from drying out.