[Balboa, Cuidad de Panamá, rep. of Panamá; 08º 56'N/079º 33 W]
1 1/2 cup white flour
1/4 cup whole wheat flour
1 tsp salt
1 tsp baking powder
2 Tbs light vegetable oil (e.g. sunflower)
≤ 1/2 cup water
Combine flours, add salt and baking powder and mix to uniformity. Add vegetable oil and mix briskly with fork to evenly distribute oil. Add water and mix to thick dough. Let sit 20 minutes (if you can) before rolling on a lightly floured cloth or board (ca. 1/6 portions) into very thin tortillas. Cook in a dry, non-stick (if possible) skillet over medium heat, turning when bubbled on top and browned below. Flip and brown other side; remove individual tortillas to plate and cover with inverted second plate. Best served immediately while still warm.