Combine the flours, salt and baking powder in a mixing bowl.
Add the oil or butter and mix it into the flour. Next, stir in the water and mix it in to the flour until it is completely absorbed and you have a nice ball of dough that comes together. You can use a wooden spoon or the dough hook of your mixer to do this.
Knead the dough for about 5 minutes until the dough is smooth. If you use your mixer this will only take a couple of minutes.
If the dough is too sticky, just add some flour. If the flour is too dry, add some water (a teaspoon at a time)
Divide the dough into 8 equal portions and cover them with plastic wrap and let them rest for at least 15 minutes (I let them rest for about 30 minutes)
Heat a cast iron or nonstick pan on medium high heat.
On a floured surface roll out each dough ball till you have a tortilla that is about 8 inches in diameter. Make sure your work surface and rolling pin are well floured to prevent sticking.
When the pan is heated, cook each tortilla in the skillet, one minute on each side. You want these to cook until you start to see light brown spots. If you over cook the Tortillas, and they get darker spots, they will be too dry out and too crunchy for tortillas. Ideally they should be nice and soft.
Keep cooked tortillas stacked and covered with a cloth until you are ready to serve.
You can reheat these in the microwave, pan or grill and then serve while warm.
Notes
Store these in the fridge for about 5-7 days in an airtight container or in the freezer for much longer. The original recipe states that these can be stored indefinitely in the freezer, but we always finish ours too quickly to ever find out! The original recipe also states that you should not stack uncooked tortillas, as they will stick together. So I roll out one tortilla (at a time) while one is cooking.