Whole Wheat Basil-Oregano Olive Oil Tortillas

Steps

1. Measure out about 15 g of the all-purpose flour into a small bowl and set it aside for dusting; the remaining all-purpose flour goes into the dough.
2. In a large bowl, whisk the whole wheat flour, the remaining all-purpose flour, the oregano, the garlic powder, the salt and the baking powder.
3. Stir the chopped basil into the dry mixture so it is evenly spread.
4. Pour in the olive oil and the warm water and stir into a shaggy dough. This is about 69% hydration and 1.7% salt.
5. Knead the dough on the counter for 5 minutes until smooth and slightly tacky, then cover the bowl and rest it for 30 minutes at room temperature so the whole wheat bran softens and the dough relaxes.
6. Divide the dough into 12 equal balls, about 66 g each, and cover them with a towel.
7. Heat a dry cast-iron skillet over medium-high heat for 3 to 4 minutes.
8. Lightly dust the counter with some of the reserved all-purpose flour and roll one ball into a thin 8-inch round, using more of the reserved all-purpose flour only as needed until it is used up.
9. Cook the tortilla in the hot skillet for 45 to 60 seconds until bubbles form and the underside has brown spots, flip, and cook 30 to 45 seconds more until puffed and spotted.
10. Stack the cooked tortillas in a towel to keep them soft while you roll and cook the remaining balls one at a time.
11. Serve warm, or cool completely and store in a sealed bag.