Whole Wheat Dill and Parsley Yogurt Tortillas

Steps

1. Prepare first: finely chop the dill and parsley, and zest the lemon so everything is ready before you mix.
2. In a large bowl, whisk the whole wheat flour, all-purpose flour, salt and baking powder.
3. Stir the dill, parsley and lemon zest into the dry mixture so the herbs are evenly coated.
4. In a small bowl, whisk the Greek yogurt, warm water and olive oil until smooth.
5. Pour the yogurt mixture into the dry mixture and stir until a shaggy dough forms. Knead on the counter for 4 to 5 minutes until soft, smooth and slightly tacky; this is about 66% hydration from the water and yogurt together, with about 1.8% salt.
6. Cover the dough and rest it at room temperature, about 75°F (24°C), for 30 minutes so the whole wheat bran softens and the dough rolls easily.
7. Divide the dough into 12 equal pieces of about 62 g, roll each into a ball and keep them covered.
8. Heat a dry cast-iron or heavy skillet over medium-high heat for about 3 minutes.
9. Roll one ball into a thin 8-inch round on a clean counter; if it sticks, let it rest a minute longer rather than adding more of anything.
10. Cook the tortilla in the dry skillet for 40 to 60 seconds until bubbles form and the underside has golden-brown spots, flip and cook 30 to 45 seconds more.
11. Stack cooked tortillas in a clean towel to keep them soft and steamy while you roll and cook the rest the same way.
12. Let the stack rest in the towel for 5 minutes before serving warm.